Venison Taco Soup
Kris Winkelman

1 1/4 pounds venison
1 cup onions (chopped)
1 cup celery (chopped)
1 28-ounce can tomatoes with juice
1 can kidney beans with juice
2 1/2 cups water
1 15-ounce can of whole-kernel corn with juice
1 8-ounce can tomato sauce
1 1/2 package taco seasoning
1 can black beans (drained and rinsed)
Shredded cheese and red onion for garnish

In saucepan brown venison, celery and onion. Add remaining ingredients and simmer for 20 minutes.

Sprinkle with cheese and red onions.

Fast, simple, easy to take on a road trip.