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Vegetable Elk Soup

A quick soup that satisfies!

1 1/2 pounds ground elk
1 tsp Doc's Open Season Salt Blend
1 tsp Doc's Ultimate Pepper Blend
1 - 28 oz can tomatoes, diced or crushed
6 cups water
6 beef bouillon cubes
1/2 cup uncooked orzo, or rice
1 cup each corn, carrots and green beans

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Brown elk in a 4 1/2 or 5 quart pot with 1 tsp of Doc's Open Season Salt Blend and Ultimate Pepper Blend over medium heat.
Drain grease, if any. Add tomatoes, water and bouillon cubes to meat. Bring to a boil over high heat. Reduce to low heat.
Simmer, uncovered, on low 20 minutes, stirring occasionally. Add orzo (or rice) and vegetables. Simmer 15 minutes more.

Makes 6 servings.

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