venison vegetable soup

[ilyena_sylph]

1 onion
celery
carrots
fingerling potatoes
beef stock
garlic
hyssop
2 lbs ground venison
1 bag frozen corn
1 bag frozen peas
1 bag frozen green beans
2 large cans tomato juice
2 cans mushroom pieces and stems
paprika

Step one: chop one large onion into diced bits.
Step two: bat your eyes at your girlfriend to run one head celery and one bag of peeled carrots through veggie chopper.
Step three: refrigerate half the celery for use tomorrow/freezing.
Step four: Quarter fingerling potatoes (red, white, and purple).
Step five: add one can beef stock and two cans hot water to 13qt stock pot.
Step six: add chopped bag of carrots and quartered potatoes to stock/water mix, turn on moderate heat.
Step seven: add 1/2 onion and an equivalent amount of celery to 1 cup hot water in small pot, bring to boil. Add as much garlic and hyssop as you feel necessary. Then add more.
Step eight: in oversized frying pan, mix 2 lbs. ground venison and the other 1/2 onion, brown.
Step nine: once celery is soft and onion is clear, add small pot to stock pot, stir well.
Step ten: as meat is finishing browning, add 1 bag (2 lbs) frozen corn, 1 bag (1 lb) frozen peas, and 1 bag (1 lb) frozen green beans.
Step eleven: Realize that now you need to actually add the two large cans of tomato juice. Do that.
Step twelve: Add, bit by bit, browned venison/onion mix to stock pot to bring heat back up.
Step thirteen: Add two cans mushroom pieces and stems, salt entire mix, cover and leave to boil on medium heat for an hour and a half.
Step fourteen: study pot thoughtfully. Add a few shakes of paprika.
Step fifteen: yell "I think it's food!" and see what happens.