Saturday, October 01, 2005

Italian Venison or Beef Soup


The cold weather is on its way and that signals soup season. This recipe works best with venison, but you can substitute beef or lamb.

Ingredients:

1 Lb ground venison (you can use beef or lamb)
1 Onion Chopped
1 14.5 Oz. can stewed tomatoes
2 8 Oz Cans of tomato sauce
3 Cups of water
1 TBS minced garlic
2 TBS dried basil
2 TBS dried oregano
1 tsp salt
1/2 tsp fresh ground pepper
1 15 Oz can pinto beans
1 15 Oz can green beans
1 carrot chopped
1 Zucchini chopped
½ (8 OZ) package ziti pasta

1 Lb ground venison (you can use beef or lamb)
1 Onion Chopped
1 14.5 Oz. can stewed tomatoes
2 8 Oz Cans of tomato sauce
3 Cups of water
1 TBS minced garlic
2 TBS dried basil
2 TBS dried oregano
1 tsp salt
1/2 tsp fresh ground pepper
1 15 Oz can pinto beans
1 15 Oz can green beans
1 carrot chopped
1 Zucchini chopped
½ (8 OZ) package ziti pasta

Brown venison, onion, and garlic over medium heat
Until meat is no longer pink. Add tomatoes, tomato sauce,
Water and spices. Brimg to a boil, then simmer for
About 30-monutes

Stir in beans, carrots, and zucchini. Simmer for about
90-minutes

Add pasta and cook until tender. Top individual servings
With grated Parmesan or Romano and serve.