Venison Black Bean Soup

Venison Black Bean Soup

By Sportman's Table Chef Published: July 26, 2013

• Yield: 6 Servings
• Prep: 30 mins
• Cook: 10 mins
• Ready In: 1 hr 20 mins

Black beans are a perfect compliment to venison in this often requested venison soup.

Ingredients

• 1 lb. cubed venison
• 2 cups onion finely diced
• 2 cups celery finely diced
• 2 cups carrot finely diced
• 2 cups tomatoes diced
• 2 qts. venison stock use beef broth if venison stock is not available
• 2 cans black beans
• 8 oz. orzo
• salt amount to taste
• pepper amount to taste
• parsley amount to taste
• thyme amount to taste

Instructions

1. Dice venison, brown and season with salt and pepper in a skillet. Remove to soup pan. Brown onions, carrots and celery in the same skillet, season with salt, pepper and thyme. Remove to soup pan. Deglaze pan with part of your venison stock add to soup pan. Add tomatoes and venison stock. Let simmer a while. Drain and mash one can of black beans, add to soup. Drain and add second can of black beans and parsley. Add orzo. Cook 10 min. Ready to eat. Better the next day after flavors blend overnight.
   

• Course: Soup