Cooking Hussy


White Bean, Venison and Spinach Soup February 15, 2008

Filed under: Soup/Stew — cookinghussy @ 9:21 am


I made a big pot of this yummy soup this week and enjoyed it for dinner and several lunches.  I followed this recipe but made some changes. The smell was fantastic and the soup was very very filling.

1-2 T. olive oil
1 onion – sliced
1 pound chopped venison – sliced into 1 inch pieces
1 T. ground cumin
1 1/2 T. smoked paprika
3 bay leaves
1/2 cup Shiraz
8-10 cloves garlic – minced
2 cans navy beans – rinsed
6-7 cups chicken broth
3-4 carrots – sliced
1 bag spinach – washed
1 pinch cinnamon
Salt and Pepper

Toss sliced onion into a big pot with a little oil. Saute for a few minutes and then add the venison. Brown on a couple sides before adding the spices, bay leaves and garlic.  Stir a few more minutes. Deglaze the pan with the wine by pouring in and stirring, rubbing along the bottom of the pan to pick up all the flavor from the meat and spices.

After a few more minutes of cooking, add the broth, beans and carrots. Bring to a boil and then turn down to simmer cover and simmer until the flavors combine and the meat is cooked through, about 1 hours with canned beans. After everything is cooked through, bring the heat back up and add in the spinach and cinnamon.  Salt and pepper if needed.

Notes: This was a wonderfully filling and flavorful soup. The cinnamon at the end gave it a great smell. A lot of variations can be made with the base of beans and spinach (or kale if I could ever find it in Harvestime).

Servings: 6-7 servings


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