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Grain-free Venison Pasta Soup (gluten-free)

Recipe by The Pioneer Chicks
Prep Time 20 minutes
Total Time 20 minutes
Author Alexa Lehr

Ingredients

  • 1 lb. venison soup meat cut into bite size chunks
  • 1 tsp. bacon fat or ghee
  • 1 quart homemade bone broth (4 cups)
  • 1 cup Banza chickpea pasta
  • 1 large onion, chopped
  • 2 medium organic carrots, peeled and sliced
  • 2 large organic celery ribs, chopped
  • 2 tsp. dried thyme
  • 1 tsp. dried parsley
  • 1 tsp. dried sage
  • 4 cloves garlic, crushed
  • sea salt & pepper to taste

Instructions

  • Heat a 10" cast iron skillet over medium heat and spread the bacon fat or ghee over the bottom of the skillet
  • Once the skillet is steaming, add the venison soup meat and use a spatula to stir the meat until most of the pieces have been seared on all sides. Place the seared meat in a slow cooker.
  • Add the broth, chopped onion, celery, carrots, crushed garlic, herbs, salt, and pepper to the slow cooker. Stir to mix all the soup ingredients together.
  • Turn the slow cooker on high for 4-6 hours or on low for 8-10 hours. About 10 minutes prior to serving, add the Banza pasta. Stir to incorporate the pasta.
  • Serve the soup warm with your favorite bread product! Store cooled leftovers in the fridge or freeze them for later.