Venison Soup

  • 1 lb. ground venison
  • 4 carrots, chopped
  • 1 can (28 oz.) tomatoes
  • 2 beef bouillon cubes
  • 10 peppercorns
  • 1 onion, chopped
  • 4 stalks celery, sliced
  • 1 can (28 oz.) water
  • 1½ tsp. thyme
  • ½ cup barley
  • Parsley
  • Salt to taste

Brown the ground venison and onions. Add remaining ingredients. Cover. Simmer for about two hours.