Perfect for winter, this cozy soup uses fridge and pantry staples you likely already have on hand. If you do not have moose meat, feel free to substitute beef stew meat.
1 pound moose or beef stew meat
1 tablespoon olive oil
4 large carrots
4 celery stalks
1 tablespoon minced garlic
1 large russet potato
6 to 8 cups water
1 cup dried elbow macaroni pasta
2 tablespoons Worcestershire sauce
1 can stewed tomatoes
1 packet dry onion soup mix, such as Lipton
Salt and pepper (to taste)
1 teaspoon dried oregano
Kimchi or chopped fresh parsley (optional)
- Cut meat and chop vegetables into bite-size pieces. Dab meat dry with paper towels and season with salt and pepper. Set aside.
- Heat olive oil in a heavy-bottom soup pot. Brown the moose meat, along with the onion, garlic and Worcestershire sauce.
- Add water and onion soup mix and bring to a boil. Once soup is boiling, add carrots, celery, stewed tomatoes, potato, macaroni and oregano.
- Reduce heat to a simmer; cook until potatoes are tender and macaroni is al dente.
- Add salt and pepper to taste. Serve soup hot. Top bowls with kimchi or parsley, if desired.
Thank you to the Alaska Native Heritage Center for this recipe—we appreciate your partnership!
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