Vegetable Soup

Serves: 6
Total Calories: 123


1 quart venison
1 large onion, cut in wedges
1 stalk celery, cut in 1-inch pieces
6 to 8 carrots, cut in 1-inch pieces
4 to 6 red potatoes, cut into 2-inch chunks
1/4 head cabbage, diced up
1/4 head Napa cabbage, diced up
1 medium onion, diced up
salt and pepper to taste or your favorite seasonings


Put all ingredients in a 12-inch Dutch Oven and simmer over 10-12 briquets for 45 minutes. Add a handful of rotelli pasta or egg noodles 15 minutes before serving for a change of pace.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Chili, Stews, Soups and Sauces

Nutritional Facts:

Serves: 6
Total Calories: 123
Calories from Fat: 0

This Vegetable Soup recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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