Moose Soup with Garden Vegetables

We’re always throwing together a soup of sorts at least once a week, and this one was worth making again to write down how I made it, I hope you enjoy it!

 

For the Broth-

3-4lbs lbs moose soup bones (any meaty bone or roast with lots of bones will work)

3-4 carrots

2 onions (skin on!)

1-2 bulbs of garlic, skin on

You can just throw all this in the pot for broth, but I chose to roast them. To do so, toss all this in a few tablespoons of olive oil, salt and pepper, roast at 400F for an hour, then start the broth.

To make the broth, put the bones and vegetables in a large stockpot, we need 2 gallons minimum here! Cover it all with water, for me that was a gallon of water. Simmer for 2-3 hours until the meat falls off the bones. Strain out all the “stuff”, pick the meat off the bones, and you’re ready to make soup!

 

Moose Soup with Garden Vegetables

3 tbsp butter

1 large onion, diced

6 cups half inch cubed potatoes, skin on!

8 cups Moose Broth

6 cup sliced cabbage

2 cups green beans

2 cups diced moose meat (more if you have it!)

1 tbsp dried oregano

1 tsp dried thyme

1/4 c soy sauce (trust me!)

1/4 tsp ground celery ceed

salt and pepper to taste

 

Saute the onions in butter over medium heat until browned. Add the potatoes and broth, bring to a simmer and let gently simmer until potatoes are JUST cooked and a fork can pierce them. We don’t want them to dissolve into the soup! This will be 15-20 minutes, depending on how big your potatoes are. Then you can do one of two things- add the remaining ingredients, gently simmer 5-10 minutes, then serve OR take off the heat, add remaining ingredients, and let sit an hour or so until you’re ready to serve. The residual heat will cook the vegetables and keep you from overcooking it all and give you time to get other things done before lunch or dinner.

 

 

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