End of the week soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/4 cup celery tops1/2 cup chopped green peppers1 cup mushrooms3 cups rice (cooked)1/2 cup carrots sliced or full cup of baby carrots.2 lbs venison1 box of Beef broth and five cups of water with bullion to cook the venison in (this gives it a beefy flavor.)1 tsp salt1/2 tsp black pepper1/2 tsp cayenne pepper flakes
I cleaned out the fridge and got the rice and mushrooms. Used the leftover pieces from processing my celery and peppers for the week, and found a use for some of my venison.
Throw all the veggies and rice in the slow cooker. Add the box of beef broth to soften the rice and break it up. Put the 5 c of water and the 5 beef boullion cubes in with the venison and brown. When browned throw that in the crock pot. Add the spices and stir. Let it simmer on high for about 4 hours to cook the carrots through. Enjoy!
Serving Size: Makes about 12 1.5 cup bowl servings
Number of Servings: 12
Recipe submitted by SparkPeople user MCDOWN75.
Throw all the veggies and rice in the slow cooker. Add the box of beef broth to soften the rice and break it up. Put the 5 c of water and the 5 beef boullion cubes in with the venison and brown. When browned throw that in the crock pot. Add the spices and stir. Let it simmer on high for about 4 hours to cook the carrots through. Enjoy!
Serving Size: Makes about 12 1.5 cup bowl servings
Number of Servings: 12
Recipe submitted by SparkPeople user MCDOWN75.
Nutritional Info Amount Per Serving
- Calories: 208.2
- Total Fat: 6.7 g
- Cholesterol: 74.0 mg
- Sodium: 651.4 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 0.7 g
- Protein: 22.8 g
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