Each winter we find ourselves at the end of February with cabin fever and an incredible craving for soups. The weather isn’t cooperating for ice fishing, and all outdoor projects are on hold. So, its time to explore soup recipes. Usually limited by what we have in the house, we always find a way to create something delicious. ZERO pre-planning goes into our , I mean, his soups. He works hard to develop soups that are “Keto Friendy” as he supports my practicing a keto diet. While some of the veggies in the medley we use are NOT keto, with proper balancing of my macros in a day, the few I get do not knock me out of ketosis.
When we use the term spicy, it usually means a bit “zestier” than most people would be able tolerate. Okay, maybe a lot hotter than most. We LOVE spicy food.
We have been exploring this flavor preference with Sonoran Spice Company‘s line of hot pepper products. We LOVE them. In this soup, we used their Trinidad Scorpion Pepper Powder. We bring this to your attention, because this is a flavor you WANT to take lightly if it is your first time using it. Registering at over 1,000,000 units on the Scoville Heat Scale, a little goes a long way. The flavor is amazing and doesn’t hide the other flavors he adds to this soup.
Always keep in mind that any of our recipes can be made without the spicy heat added. So in the words of my honey “Hang on to your socks, we’re about to go flavor surfin'” with his Spicy Venison Veggie Soup.
First, you’ll want to chop up your venison and onion. While doing this melt about 2 tbsp of butter in your soup pan. Add the meat and onions at the same time. He used approximately 1lb of venison or a little more and a medium onion.
Once the onions are soft add the seasonings and about 1/4 cup of the broth to incorporate. Cook 3-5 minutes. Next, add the bag of mixed vegetables.
As the veggies are closer to thawed, add in the chopped cabbage. Stir the cabbage in to coat with the seasoning. Now, add the broth. Bring to a rolling simmer and cook 20-30 minutes or until the cabbage is fork tender*.
*U.E. Tip of the Day: When chopping up the cabbage he will leave a chunk of it thick and unseparated to watch for that fork tenderness. Once that is tender, you will know when the rest of it is. Bonus tip: He will also wait until there’s about 10 mins left of cook time and try a bit of the broth. If any seasonings are needed this is a good time to add them in while there is still time to cook with the rest of the soup.
Spicy Venison Veggie Soup
- 1 lb Venison Steak, cubed can be subtituted with beef
- 1 med onion, chopped
- 1/2 head cabbage, chopped
- 1 12 oz pkg frozen mixed vegetables
- 1 32 oz box of low sodium chicken broth
- 1 32 oz box of low sodium beef broth
- 1/8-1/4 tsp Sonoran Spice Company Trinidad Scorpion Pepper Powder
- 1 tsp black pepper
- 2 tbsp dehydrated celery fresh can be used, 2-3 stalks
- 1/2 tsp himalayan pink salt
- 3/4 tsp jamaican jerk seasoning
- Cube meat, chop onion (and celery if using fresh). Melt 2 tbsp butter in a soup pan. Once melted add meat and onion at the same time. When the onions are soft, add 1/4 cup of broth (either one) and the seasonings. Mix well and cook for approximately 3-5 minutes. Add the mixed vegetables, stir, and cook until nearly thawed. Now stir in the cabbage and coat with the seasoning. Pour remaining broth into the pan to cover all ingredients. Bring to a boil and cook for 20-30 mins.
- This can be served with sour cream, cheese, and even corn chips.