Moose Soup with Garden Vegetables

Moose Soup with Garden Vegetables

We’re always throwing together a soup of sorts at least once a week, and Moose Soup with Garden Vegetables is one worth making again and again! If you aren’t lucky enough to have moose meat, try substituting venison or beef. I hope you enjoy it!

 

Moose Soup with Garden Vegetables

We're always throwing together a soup of sorts at least once a week, and Moose Soup with Garden Vegetables is one worth making again and again! If you aren't lucky enough to have moose meat, try substituting venison or beef
Prep Time2 hrs
Cook Time30 mins
Total Time2 hrs 30 mins
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 250kcal

Ingredients

Moose Stock

  • 3-4 lbs  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

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

Instructions

Moose Stock

  • 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

  • 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.

Comforting Soup Recipes

It wouldn’t be winter without warm and hearty soup recipes. These recipes are cold weather Canadian approved!

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