Hearty Goose Soup Recipe
Hearty Goose Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"After my son went goose hunting, I had to cook what he brought home. So I got ingredients together and came up with this chunky soup. It's chock-full of pasta and vegetables," relates Loretta Fenrich of Bonney Lake, Washington.
MAKES:
13 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 hours
MAKES:
13 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 hours

Ingredients

  • 2-1/4 cups cubed uncooked goose
  • 1 pound red potatoes, cubed
  • 1 large onion, chopped
  • 1 each medium green, sweet yellow and red pepper, chopped
  • 2 medium carrot, cut into 1/2-inch slices
  • 1 cup water
  • 3 garlic cloves, minced
  • 2 teaspoons dried basil
  • Salt and pepper to taste
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 2 cups uncooked elbow macaroni

Directions

In a 5-qt. slow cooker, combine goose, potatoes, onion, peppers, carrots, water, garlic, basil, salt and pepper. Cover and cook on high for 4 hours or until meat juices run clear and vegetables are tender.
Stir in tomato sauce and tomatoes; cook 1 hour longer. Just before serving, cook macaroni according to package directions; drain. Stir into the soup. Yield: 13 servings (about 3 quarts).
Originally published as Hearty Goose Soup in Taste of Home December/January 2005, p62

  • 2-1/4 cups cubed uncooked goose
  • 1 pound red potatoes, cubed
  • 1 large onion, chopped
  • 1 each medium green, sweet yellow and red pepper, chopped
  • 2 medium carrot, cut into 1/2-inch slices
  • 1 cup water
  • 3 garlic cloves, minced
  • 2 teaspoons dried basil
  • Salt and pepper to taste
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 2 cups uncooked elbow macaroni
  1. In a 5-qt. slow cooker, combine goose, potatoes, onion, peppers, carrots, water, garlic, basil, salt and pepper. Cover and cook on high for 4 hours or until meat juices run clear and vegetables are tender.
  2. Stir in tomato sauce and tomatoes; cook 1 hour longer. Just before serving, cook macaroni according to package directions; drain. Stir into the soup. Yield: 13 servings (about 3 quarts).
Originally published as Hearty Goose Soup in Taste of Home December/January 2005, p62

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