Venison & Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
*Venison, ground, 24 oz*Tomatoes, red, ripe, canned, wedges in tomato juice, 3 cupOnions, raw, 1 cup, choppedCelery, raw, .5 cup, dicedYellow Sweet Corn, Canned, 2 can (12 oz) yieldsGreen Beans (snap), 1 cupBeans, red kidney, 1 cupBlack-eyed peas (cowpeas), immature seeds, cooked, boiled, drained, with salt, 1 cupMargaret Holmes Cut Okra, canned, 12 ozPeas, canned, 1 cupCarrots, cooked, 1 cup slicesBeef bouillon, 4 cube (6 fl oz prepared)Salt, 1 tspPepper, black, .5 tsp
Brown venison in skillet and set aside. Add chopped onion, celery and bouillon to 4 cups water and cook until tender.
Drain okra, kidney beans and black-eyed peas and green peas in a strainer and rinse. Add to soup base. Add other vegetables with liquid to soup base. (If you like less liquid in your soup, then drain these as well).
Add venison to soup base. Let soup come to a boil and simmer for about 30 minutes on low to cook through and allow flavors to mix. Serve Hot.
Serving Size: Makes 12- 1.5 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user RUTHC52.
Drain okra, kidney beans and black-eyed peas and green peas in a strainer and rinse. Add to soup base. Add other vegetables with liquid to soup base. (If you like less liquid in your soup, then drain these as well).
Add venison to soup base. Let soup come to a boil and simmer for about 30 minutes on low to cook through and allow flavors to mix. Serve Hot.
Serving Size: Makes 12- 1.5 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user RUTHC52.
Nutritional Info Amount Per Serving
- Calories: 220.2
- Total Fat: 5.6 g
- Cholesterol: 57.2 mg
- Sodium: 970.8 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 5.0 g
- Protein: 20.3 g
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