Get fired up over this tasty hot soup on a cold winter’s night. This recipe will pack a punch that will have your taste buds sizzling and begging for more!
Ingredients (serves 8-10)
1 1/2 lbs of venison burger ground fine
1 1/2 lbs of mild Italian sausage (Johnsonville’s)
1/2 lb of ground pork sausage
1 large onion (chopped)
1 green bell pepper (chopped)
2 cups of sweet corn
2 large potatoes (cubed)
1 1/2 cups of sliced carrots
2 cans (14.5 oz ea.) of petite diced tomatoes
3 Tbls of minced garlic
1/4 cup of dried cilantro
1/3 cup of sliced jalapeno peppers
1 tsp of salt
1/2 tsp of black pepper
1 tsp of ground cumin
4 cups beef broth
3 cups of water
Sear the Italian sausage in a large deep skillet. Once the sausage has some nice brown seared marks and the fat has started to render in the pan, remove the sausage (does not have to be well done). Mix the pork sausage and the venison burger and brown together in the same sauce pan on medium-high heat. Add the chopped onion and bell pepper, and the minced garlic to the browning meat and stir until the meat near well done.
While the meat is browning, add remaining ingredients to a large pot and bring to a low simmer. Slice the seared sausage into bite-sized pieces and add to the pot.
Once the venison and pork sausage has been browned to nearly well-done, add them to the pot along with the drippings. Stir well and bring to a low simmer, uncovered, for about 45 minutes stirring occasionally.
Allow the soup to rest for 10 min before serving.