Main
Venison and Black Bean Breakfast Soup
50 minServes 4Nutri-Score B€€
B
50 min
50 minVenison and Black Bean Breakfast Soup
what you need
Ingredients
black beans (canned, drained and rinsed)Pantry800 g
venison (cut into small cubes)Meat400 g- salsaPantry200 g
onion (diced)Produce1 piece
garlic (minced)Produce2 pieces
olive oilPantry15 ml- vegetable stockPantry700 ml
cumin (ground)Spices3 g
smoked paprikaSpices2 g
saltSpices4 g
black pepper (ground)Spices1 g
per serving
Nutrition
298kcal
- Carbs
- 33 g
- Proteins
- 26 g
- Fat
- 7 g
what you’ll use
Tools
Stockpot
Frying pan
wooden spoon
step by step
Method
- Step 1
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.
- Step 2
Soften the aromatics
- Add the diced onion and cook until translucent.
- Stir in the minced garlic, cumin and smoked paprika and cook until fragrant.
- Step 3
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.
- Step 4
Finish with salsa
- Stir the salsa into the soup and season to taste.
- Simmer briefly to heat through, then serve hot for breakfast.
most cooked first