Turkey-Goat-Venison and Vegetable Soup

If a soup you make for New Year's Eve is any predictor of how your year as A Foodie will go, I think I'm off to a very good start!

I made smoked goat a while ago. The bone broth turned out so well, I canned a quart of it. I opened that recently to give a little to the dogs, on their dry food. Then I realized how wonderful it was! Jelled perfectly and it had excellent flavor. After a couple days I still had half a quart left.

After Christmas, I made turkey soup and had an equally good pot of well-jelled turkey bone broth and leftover gravy. A friend gave me a quart of venison, and I only used half originally, so. . .all this converged in my refrigerator within the same time frame, asking to be used! I saw it yesterday and went into Soup Planning Mode. Today, it all happened within the space of just over an hour. 

I combined the bone broths, the turkey gravy and venison cooking liquid in the 3 quart pot and started that simmering while I gathered vegetables. 

1 giant carrot

1 sm. onion

2 mini peppers

3 stalks celery

8oz. fingerling potatoes

I scrubbed, chopped and sautéed the well-peppered vegetables lightly in 2T EVOO, for about 15 minutes, then added them to the pot of broth, with the venison, and simmered everything, covered, another 15 minutes.

Happy New Year Everyone!

I hope 2022 brings you much Health, Happiness, Love and lots of Good Food. . .Lin