- 6 cups of water
- 1 Lb. Moose stew meat, I usually start from frozen.
- 1 medium diced onion
- 1 can diced tomatoes with juice
- 1 can garbanzo beans
- 1 can kidney beans
- 1 teaspoon thyme
- 1 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 1 tablespoon parsley (fresh if possible)
- 1 zucchini
- 1 cup of elbow macaroni noodles
Place all of the above ingredients listed above (except for the zucchini and the elbow macaroni) into a crock pot and cook on the low setting for 6-7 hours. Keep an eye on the cooking temperature as most crock pots I’ve owned tend to run hot and over cook things. 30 minutes prior to serving, shred the moose meat with a fork inside the crock pot and add the chopped zucchini and elbow macaroni. Turn crock pot to the high setting for 30 minutes to soften the last ingredients.
Garnishing this soup with parmesan cheese (shredded is best) is a must! It really helps to tie all of the flavors together. You can also include oyster crackers to taste. Enjoy!