VENISON BONE BROTH VEGETABLE SOUP

TOTAL SERVINGS 8-10

PREP TIME 15 MINUTES

COOK TIME 3 HOURS 25 MINUTES

TOTAL TIME 3 HOURS  40 MINUTES

This savory venison bone broth vegetable soup is perfect for a cold winter’s day. Made with a healthful venison bone broth and seasonal vegetables, it’s packed with flavor and nutrients..

This venison vegetable soup recipe incorporates a few non-traditional vegetables – expanding from the basic corn and green beans you find in most vegetable soup recipes.

Ingredients

2-pound mixture of venison knuckle, marrow, and soup bones – celery ribs – carrots – white onion – diced tomatoes – garlic – water – bay leaves – sprigs of fresh thyme

1. Preheat oven to 425 degrees F. 2. Place the knuckle and marrow bones onto a baking sheet and roast for 25 minutes.

HOW TO MAKE VENISON BONE BROTH VEGETABLE SOUP

3. While the bones are roasting, slice the celery and carrots, and chop the onion. Add all of the ingredients - except for the zucchini, spinach, and sweet potato, to an Instant Pot.

4. Place the lid onto the pot and secure it. Set to high pressure and cook for 3 hours. While the soup is cooking, chop the zucchini and sweet potato - leaving the skins on.

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