Brown the venison

• Heat the olive oil in a stockpot over medium-high heat.
• Add the venison cubes and brown them on all sides.
• Season with salt and black pepper.

Soften the aromatics

• Add the diced onion and cook until translucent.
• Stir in the minced garlic, cumin and smoked paprika and cook until fragrant.

Simmer the soup

• Pour in the vegetable stock and add the black beans.
• Bring to a boil, then lower the heat and simmer until the venison is tender.

Finish with salsa

• Stir the salsa into the soup and season to taste.
• Simmer briefly to heat through, then serve hot for breakfast.