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Venison Barley Soup
Sent in by Lloyd Barnhart.
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~ 1 1/4 lbs ground venison
~ 1/4 cup chopped onion
~ couple dashes of garlic powder
~ 1 qt carton of low-sodium beef broth
~ 1 can (15 oz.) low-sodium beef broth
~ 1 vegetable bouillon cube, crushed
~ 1 can (15 oz.) crushed tomatoes
~ 1/3 heaping cup pearl barley
~ 2 cans (15 oz.) mixed vegetables
~ 1/2 cup black or white beans, optional
~ 1/2 cup chopped mushrooms, optional
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Brown the burger in a skillet with the chopped onion and garlic powder. Don’t drain and add to a 4 quart crock-pot.
Add the broth, tomatoes, bouillon and barley. Stir well. Add the optional beans and mushrooms. Stir.
Cook on high for 45 minutes. Reduce to low for 8-10 hours.
Add the mixed vegetables for last hour of cooking.
Serve with good crusty bread and hearty red wine.
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