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2 pounds ground elk
6 chicken bouillon cubes
6 beef bouillon cubes
1 medium diced onion
3 sticks celery, diced
5 carrots, diced
4 medium potatoes, diced
2 parsnips, sliced
1 medium turnip, sliced
10 oz. package frozen peas
10 oz. package frozen corn
9 cups water
1/8 tsp. garlic powder
¼ tsp. Pepper
½ tsp. Salt
1 tsp. sweet basil
¼ tsp. Oregano
¼ tsp. Parsley
1 bay leaf
Brown meat in large kettle with salt, pepper, and garlic powder. Dissolve bouillon cubes in water, and add to pot. Add remaining water and other ingredients. Cover and simmer until vegetables are tender, stirring occasionally, about one hour on medium heat. Discard bay leaf before serving.
Submitted by Jordan Salvia
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