What I wanted was something that was both quick, and hearty. Something flavorful. Something I could throw together with what I had readily available. I looked through my food stores and brainstormed.
Quick meat: a pound of venison burger. It can go from rock-hard frozen to browned meat in thirty minutes.
Soup base that didn't require boiling beans, or bones, for an hour or more: tomato juice.
Flavors and filler: assorted veggies.
And that is how Burger Veggie Soup was born. It was easy, quick (for a from-scratch soup), delicious and filling.
If you would like to try it for yourself, here is the recipe (I confess, all measurements are approximate, I didn't measure with anything other than my eyeballs.)
Burger Veggie Soup
1 lb venison burger
1 medium onion, chopped
1 tsp Lawry's
1/2 tsp black pepper
3 cloves garlic, minced
1 qt tomato juice
1 qt canned tomatoes
3 medium potatoes, diced
2 large carrots, chopped
2 stalks celery, chopped
1/2 cup peas (frozen or fresh)
1/2 cup diced bell peppers
1/2 cup corn kernels (frozen or fresh)
In a 10" skillet, brown burger over medium heat with onion and garlic. Add Lawry's and black pepper when burger is almost done. Cook until browned. Drain if desired or needed (usually I don't need to drain venison)
In soup pot (at least 6 qt), put browned meat mixture and all remaining ingredients. Heat to boiling on high, then cover and lower heat. Simmer at least 45 minutes, longer cooking time enhances flavor.
Serve with buttered bread, crackers, or croutons.