Venison Bone Broth Vegetable Soup

Name: Venison Bone Broth Vegetable Soup
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4
Ingredients: 2-pound mixture of venison knuckle, marrow, and soup bones; ½ pound venison knuckle bones; ½ pound venison marrow bones; 1 pound venison soup bones; 2 celery ribs; 2 large carrots; 1 white onion; 1 15 oz. can diced tomatoes; 3 cloves of garlic; 8-10 cups of water; 3-4 bay leaves; 3-4 sprigs of fresh thyme; ½ tsp. salt; ½ tsp. cracked black pepper; 1 large zucchini; 2 handfuls fresh baby spinach; 1 sweet potato

Who doesn't love a nice, big steaming hot bowl of hearty vegetable soup? It's great when we're feeling a little under the weather or when the weather itself is a little subpar. And with all the stress our bodies (and minds) have been under lately, our immune systems can always use a little extra boost. So bookmark this recipe for Venison Bone Broth Vegetable Soup by Primal Pioneer because you'll want to make it often. Did we mention it's made in your Instant Pot - hello, easy! You can also customize the veggies to your taste (AKA whatever's in your fridge) and the extra nutrients from the Venison Bones will help support your immune system, your joints, and digestion!

Original Recipe & Photography by Primal Pioneer.

Venison Bone Broth Vegetable Soup

Primal Pioneer

Servings

Prep Time

30 minutes

Cook Time

3 hours

Ingredients

2-pound mixture of venison knuckle, marrow, and soup bones
½ pound venison knuckle bones
½ pound venison marrow bones
1 pound venison soup bones
2 celery ribs
2 large carrots
1 white onion
1 15 oz. can diced tomatoes
3 cloves of garlic
8-10 cups of water
3-4 bay leaves
3-4 sprigs of fresh thyme
½ tsp. salt
½ tsp. cracked black pepper
1 large zucchini
2 handfuls fresh baby spinach
1 sweet potato

Directions

Preheat oven to 425 degrees F.
Place the knuckle and marrow bones onto a baking sheet and roast for 25 minutes.
While the bones are roasting, slice the celery and carrots, and chop the onion.
Add all of the ingredients - except for the zucchini, spinach, and sweet potato, to an Instant Pot. Be sure not to fill past the max pressure line. For slow cooker directions, see the notes below.
Place the lid onto the pot and secure it. Set to high pressure and cook for 3 hours. While the soup is cooking, chop the zucchini and sweet potato - leaving the skins on.
Let the Instant Pot naturally release. Once ready, open the lid and add the chopped zucchini, sweet potato, and spinach. Stir, and place the lid back on and let the vegetables soften for about 10-15 minutes.
Once ready, open the lid and strain out the bone fragments and fresh herbs.
Serve immediately.