Hearty Venison Vegetable Soup Firehouse Style Recipe

• 1 (4 lb.) venison roast
• 5 med. onions
• 1 lg. (1-3 lb.) bag carrots
• 2 cartons sliced mushrooms
• 1 lg. (16 ounce.) bag frzn corn
• 1 lg. (16 ounce.) bag cut green beans
• 1 lg. (16 ounce.) bag tri-colored noodles
• 5 lg. potatoes, peeled
• 3 lg. (32 ounce.) cans sliced tomatoes
• 1 cube beef bouillon
• 1 tbsp. Worcestershire sauce
• Salt and pepper to taste
• Basil to taste
• Parsley to taste
• Oregano to taste
• Cayenne peppers to taste
• Garlic pwdr to taste
• Onion pwdr to taste
• Bay leaves to taste
• Paprika to taste
• Liquid smoke to taste

1. Cut roast, onions, carrots, potatoes into bite-size pcs.
2. Brown meat in skillet with beef bouillon, onions and 1 Tbsp.
3. of Worcestershire sauce.
4. While meat is browning, fill large Dutch oven with 6 c. cool water, add in vegetables and bring to a boil.
5. Add in skillet ingredients and seasonings.
6. Bring to vigorous boil for 15 min, reduce heat and simmer covered for 2 hrs, stirring occasionally.
7. Serve warm with bread sticks.
8. Feeds 6-10 manly appetites.

venison roast, onions, carrots, mushrooms, corn, green beans, noodles, potatoes, tomatoes, beef bouillon, worcestershire sauce, salt, basil, parsley, oregano, cayenne peppers, garlic, onion, bay leaves, paprika, liquid smoke

Taken from cookeatshare.com/recipes/hearty-venison-vegetable-soup-firehouse-style-54586 (may not work)