Venison Vegetable Soup


Classifications: Soups and Stews

Qty Measure Ingredient


3/4 pound venison, cubed

1 tablespoon vegetable oil

1 cup onion, diced

1 16oz pkg frozen mixed vegetables

2 14-1/2oz can diced tomatoes, undrained

2 cups peeled potatoes, cubed

2 cups water

1 tablespoon sugar

2 teaspoons beef bouillon granules

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/4 teaspoon hot pepper sauce

Instructions: In a Dutch oven or large saucepan, brown venison in oil. Add onion; cover and simmer for 10 minutes or until tender. Add remaining ingredients; cover and simmer 1 hour longer or until meat is tender.



Background: Note: NUTRITIONAL ANALYSIS: One 1-cup serving equals 192 calories, 801 mg sodium, 51 mg cholesterol, 22 gm carbohydrate, 18 gm protein, 4 gm fat. DIABETIC EXCHANGES: 2 lean meat, 1 starch, 1 vegetable.

Serves: 8

Food Exchanges: