If there is one soup you try this winter, make it this southwest venison tomato soup.
This recipe actually came to me while walking through a small organic food store with my wife. There are some other versions of this recipe floating around, but I tend to normally put my own adaptations on them. This particular recipe involves cream cheese, your favorite salsa, and of course, ground venison.
This all come comes together quickly and easily once you have all the ingredients. It stores nicely, and also fills you up a lot quicker than you might think as well. Good luck!
Southwest Venison Tomato Soup
1 lb of ground venison
2 cartons of tomato soup
1 can of corn
1 can of black beans
Several cloves of crushed garlic
1 jar of salsa
1 bunch of fresh basil
1 8 oz block of cream cheese
This recipe just might be enjoyed best when it’s nice and cold outside, but really, it’s probably just as good about anytime. To get this started, simply brown the ground venison, diced onion, and garlic in a large pan deep enough to hold all the other ingredients.
Once the venison is browned, the onions are soft, and the garlic is fragrant, pour in the tomato soup and salsa. Continue to stir every so often while all this comes to a boil.
When the soup begins to slowly bubble, pour in drained cans of corn and beans. At that point, toss in the small block of cream cheese and slowly stir until dissolved.
Now that the cheese should all be dissolved, top the whole thing off with a nice bunch of fresh chopped basil. Be sure to turn the heat off before adding the basil. If you didn’t know, too much heat can cook the basil taste right out.
This is a very creamy soup recipe. As I wrote in the beginning, it can be very filling. Be careful not to get too much. There are always seconds.