Let's Make Soup
- Thread starter badger
- Start date
This soup rivals any batch of chili after a cool, rainy day in the woods or on the water.
I use veggies out of the garden, and deer meat when I have them.
This batch was made withe store bought goods (except the garlic) and some london broil.
Beef broth
Vegetable broth
V8
Frank's Red Hot
Everglades seasoning
Salt & Pepper
Onion
Garlic
Radishes
Carrots
Green beans
Tomatoes & Tomato paste
Red taters
Your choice of meat
I like to sautee the garlic & onion in bacon grease, then add that to the broth with all the other veggies, minus the taters. I add them last so they don't get mushy. Small red taters left whole work the best. Chunk the meat into desired size, season, and bake covered with beef broth at 300 for about two hours. Simmer the broth and veggies for a good two hours. Add the meat & broth along with the taters for the last hour of cooking for a total of three to four hours.
I use veggies out of the garden, and deer meat when I have them.
This batch was made withe store bought goods (except the garlic) and some london broil.
Beef broth
Vegetable broth
V8
Frank's Red Hot
Everglades seasoning
Salt & Pepper
Onion
Garlic
Radishes
Carrots
Green beans
Tomatoes & Tomato paste
Red taters
Your choice of meat
I like to sautee the garlic & onion in bacon grease, then add that to the broth with all the other veggies, minus the taters. I add them last so they don't get mushy. Small red taters left whole work the best. Chunk the meat into desired size, season, and bake covered with beef broth at 300 for about two hours. Simmer the broth and veggies for a good two hours. Add the meat & broth along with the taters for the last hour of cooking for a total of three to four hours.
Last edited:
Damn Badger, that looks awesome!!! I am planning on making a roast this weekend for the first time. Hopefully it is as tasty as that looks!!!
Archertl
Senior Member
