Venison Cabbage soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 1/2 cans of V8 Vegetable Juice, Low Sodium, 64 oz 6 oz package Monterey Brand sliced baby bella mushrooms (100% Vitamin D), (If you can't find a brand of mushrooms with 100% Vitamin D, just use any fresh mushroom brand.) 2 cups Carrots, raw, , chopped 3/4 cup Green Peppers (bell peppers), , chopped 1 cup Onions, raw, , chopped 1 Lb venison, ground 1/2 head of Cabbage, fresh, large 1 cup Roma Tomatoes, diced 3 cups Celery, raw, chopped fine
While the venison is browning in a medium skillet, rinse and chop all vegetables and add to crock pot. Pour vegetable juice in the crock pot and give a gentle stir to incorporate the vegetables into the juice. Once the venison is fully cooked, drain ALL grease and rinse with hot water. Add the venison to the soup mixture.
Stove top method: Cook on medium heat for 1 hour stirring occasionally, then simmer for 30 minutes or until all vegetables are tender. Serve with whole grain roll or sliced bread.
Crock pot method: cook on HIGH setting for 4 hours or until all vegetables are tender. Serve with whole grain roll or sliced bread.
This soup can be used as a main course.
Makes approx. 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user GW197234.
Stove top method: Cook on medium heat for 1 hour stirring occasionally, then simmer for 30 minutes or until all vegetables are tender. Serve with whole grain roll or sliced bread.
Crock pot method: cook on HIGH setting for 4 hours or until all vegetables are tender. Serve with whole grain roll or sliced bread.
This soup can be used as a main course.
Makes approx. 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user GW197234.
Nutritional Info Amount Per Serving
- Calories: 173.4
- Total Fat: 4.1 g
- Cholesterol: 44.4 mg
- Sodium: 212.9 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 5.2 g
- Protein: 16.0 g
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