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16 Bean Venison Soup
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<blockquote data-quote="59FLH" data-source="post: 2764400" data-attributes="member: 108480"><p>I sent my Ol the the store for great northern beans to make ham & bean soup, she returned with 16 bean mix. I improvise to venison soup. And as always, do what works for you, this is what I did and it worked for me, I made it from scratch in a slow cooker and it turned out well, enjoy.</p><p></p><p></p><div style="text-align: center"><strong>16 Bean Venison Soup</strong></div> <div style="text-align: center"></div> <div style="text-align: center"></div><p><strong>Ingredients:</strong></p><p>1LB 16 Bean Mix (Goya) Soaked Overnight</p><p>2LB Venison Steak Cubed Marinated Overnight (See marinade)</p><p>3C Beef Stock</p><p>3C Chicken Stock</p><p>1 Small/Medium Onion Diced</p><p>1-2 Cloves Garlic (Pressed)</p><p>½ Cup red Cooking Wine</p><p>28oz Diced Tomatoes (Drained)</p><p>2 Cups Diced Mushrooms</p><p>2 Cups Diced Yellow Bell Pepper</p><p>½ Cup Diced Parsley</p><p>*Salt and pepper</p><p></p><p><strong>Marinade:</strong></p><p>1/8-1/4 C Olive Oil</p><p>2T Soy Sauce</p><p>3T McCormick's Montreal Steak Seasoning</p><p>2T Ground Cumin</p><p>2T Oregano</p><p>1T Smoked (Spanish) Paprika</p><p></p><p><strong>Instructions:</strong></p><p>Brown the marinated venison, (de glaze pan with wine if necessary). Add browned venison, soaked beans, onion and garlic to the beef and chicken stock, cook until beans are tender. Add all other ingredients and simmer until peppers, beans and meat are to your liking. *Salt and pepper to taste*</p><p></p><p></p><p>I used the drained tomato juice to make a Bloody Mary.</p></blockquote><p></p>
[QUOTE="59FLH, post: 2764400, member: 108480"] I sent my Ol the the store for great northern beans to make ham & bean soup, she returned with 16 bean mix. I improvise to venison soup. And as always, do what works for you, this is what I did and it worked for me, I made it from scratch in a slow cooker and it turned out well, enjoy. [CENTER][B]16 Bean Venison Soup[/B] [/CENTER] [B]Ingredients:[/B] 1LB 16 Bean Mix (Goya) Soaked Overnight 2LB Venison Steak Cubed Marinated Overnight (See marinade) 3C Beef Stock 3C Chicken Stock 1 Small/Medium Onion Diced 1-2 Cloves Garlic (Pressed) ½ Cup red Cooking Wine 28oz Diced Tomatoes (Drained) 2 Cups Diced Mushrooms 2 Cups Diced Yellow Bell Pepper ½ Cup Diced Parsley *Salt and pepper [B]Marinade:[/B] 1/8-1/4 C Olive Oil 2T Soy Sauce 3T McCormick's Montreal Steak Seasoning 2T Ground Cumin 2T Oregano 1T Smoked (Spanish) Paprika [B]Instructions:[/B] Brown the marinated venison, (de glaze pan with wine if necessary). Add browned venison, soaked beans, onion and garlic to the beef and chicken stock, cook until beans are tender. Add all other ingredients and simmer until peppers, beans and meat are to your liking. *Salt and pepper to taste* I used the drained tomato juice to make a Bloody Mary. [/QUOTE]
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