End of the week soup
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of End of the week soup calories by ingredient
Introduction
Cleaned out the fridge, came up with a great hearty soup. Cleaned out the fridge, came up with a great hearty soup.Number of Servings: 12
Ingredients
-
1/4 cup celery tops
1/2 cup chopped green peppers
1 cup mushrooms
3 cups rice (cooked)
1/2 cup carrots sliced or full cup of baby carrots.
2 lbs venison
1 box of Beef broth and five cups of water with bullion to cook the venison in (this gives it a beefy flavor.)
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper flakes
Tips
This freezes well for transport in your lunch. Use it in place of a freezer pack.
Directions
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.