L.R. venison vegetable soup

Name: L.R. venison vegetable soup Recipe
Yield: 20
Ingredients: 1-1/2 lbs. venison sausage or just ground; 1-1/4 cups sliced carrots; 1 cup chopped onion; 2 cups frozen corn; 2 cups cooked pinto beans; 1 quart canned tomatoes; 1 cup chopped celery; 1 head (about 3-1/2 qts. chopped) cabbage; 1-1/2 qts. water; 1 tsp. garlic powder; 1/4 tsp. pepper; 2 T. beef base

(2)

Number of Servings: 20

Ingredients

1-1/2 lbs. venison sausage or just ground1-1/4 cups sliced carrots1 cup chopped onion2 cups frozen corn2 cups cooked pinto beans1 quart canned tomatoes1 cup chopped celery1 head (about 3-1/2 qts. chopped) cabbage1-1/2 qts. water1 tsp. garlic powder1/4 tsp. pepper2 T. beef base

Directions

In a large kettle, brown venison. Add remaining ingredients. Bring to a boil. Reduce heat and simmer for about 1 hour or until vegetables are tender. Makes about 20-1/2 cups.

Number of Servings: 20.5

Recipe submitted by SparkPeople user LRUSSELLFAMILY.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 118.8
Total Fat: 2.7 g
Cholesterol: 25.6 mg
Sodium: 436.9 mg
Total Carbs: 14.3 g
Dietary Fiber: 3.9 g
Protein: 9.8 g

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Member Reviews

DLD3235
We loved this...didn't have kidney beans so I substituted black beans. Had a small serving of green beans that I threw in as well. Oh yes, also added an onion. Husband told me this was a "keeper". Thanks for sharing
- 2/23/11
AMMAKAY
this is a keeper. - 3/25/09
ABIGAILRUSSELL
Great veggie soup!! - 3/21/09