After canning venison, I noticed one of the jars didn’t seal.  Today I added a little of this and a little of that and put together a fantastic barley soup to use that quart of venison.  I used some home canned veggies from the basement for this soup but you could always use fresh – just cook it a little longer.  If you are using quick cooking barley and fresh vegetables, add the barley as the veggies are just beginning to soften so the barley doesn’t get mushy.

Ingredients:

• 1/2 large onion, diced
• 4 garlic cloves, minced
• olive oil, for sauteeing
• 6c beef broth (or venison, if you have it)
• 1 quart diced venison
• 1 quart green beans
• 1 quart carrots
• 1-6oz. can tomato paste
• 5 tomatoes, crushed
• 2tb worcestershire sauce
• salt and pepper to taste
• 2c barley

Method:

1. Heat oil over medium-high heat in a stock pot and sautee onion until soft.  Add garlic, cook for about 30 seconds then add beef broth.
2. Add remaining ingredients and simmer until vegetables and barley are soft – this will vary depending on the type of barley you used.  Quick cooking barley will cook in less time.