Venison Italian Soup

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

8 points One of the best soups I have ever made. I used chicken stock instead of the water, and left out the tomato sauce.

1 pound ground venison

1 onion, chopped

1 (14.5 ounce) can stewed tomatoes

2 (8 ounce) cans tomato sauce

3 cups water

1 tablespoon minced garlic

2 teaspoons dried basil

2 teaspoons dried oregano

1 teaspoon salt

½ teaspoon ground black pepper

1 (15 ounce) can pinto beans

1 (15 ounce) can green beans

1 carrot, chopped

1 zucchini, chopped

½ (16 ounce) package fusilli (spiral) pasta

Note: Ingredients may have been altered from the original.

Directions at allrecipes.com

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