It is getting to be soup and stew weather again. If you have been following my blog for any length of time you know that I love to make to soup. It is economical and feeds a multitude of people. I found the base recipe for this stew over on a frugal living website. I have added a bit to it just because I wanted a different flavor. The original soup used ground beef but I had ground venison in my deep freeze. Not having to buy the meat protein makes this a cheap and cheerful way to feed the family.

• 1 lb ground Venison, (beef, bison or turkey)
• 2 lbs Cabbage, fine shred
• 1 can (15 oz.) Kidney Beans, light, dark or white) undrained
• 2 medium Onions, sliced
• 2 Poblano Peppers, chopped
• 1 can (15oz) Diced Tomatoes
• 2 ozs fresh Mushrooms, sliced or 1 can (4 ozs) undrained
• 2 cloves Garlic, peeled and pressed or minced
• 2/3 cup BBQ Sauce (I used Kentucky Bourbon)
• 1/3 cup Ketchup
• 3 Tbsp fresh Parsley, chopped
• ¼ cup Celery Leaves or ½ tsp Celery Seeds (I save and freeze any celery leaves from my celery stalks)
• 1/2 Tsp Sea Salt
• 2 Tsp Cajun Seasoning or Chili powder ( I used my own Fuzz’s No-Salt Cajun Seasoning)
• 1/2 Tsp fresh ground Black Pepper
• 1 Cup Beef Broth (store bought or homemade) or 1 bouillon cube and 1 cup Water

In a large soup pot, brown the ground meat with the salt. Add all other ingredients after the meat is fully cooked. Add more water as needed to bring to a stew constituency. Bring to boil, reduce to a simmer and cooked covered for at least 45 minutes. Serve with a country style loaf of bread.