Venison Zucchini Soup
  • 1 lb of ground venison (or sheep burger, or ground beef)
  • 2 C onion, diced
  • 2 T fresh garlic, minced
  • 2 large cans of diced tomatoes
  • 2 large zucchini, or 4 small, more or less depending on how much you like zucchini
  • 3 T chopped parsley
  1. In a large dutch oven, brown the venison over medium heat
  2. Add onion and saute for a few minutes until the onion softens
  3. Add garlic and saute for a minute or two more
  4. Add tomatoes, zucchini, salt, pepper and parsley
  5. Bring to a simmer and cook just long enough until the zucchini is tender, about 15 minutes
Recipe by The Rocky Mountain Woman at