Venison & Vegetable Soup

Venison & Vegetable Soup
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Venison & Vegetable Soup calories by ingredient


Introduction

Venison and good wholesome vegetables for a light meal in the evening. Venison and good wholesome vegetables for a light meal in the evening.
Number of Servings: 12

Ingredients

    *Venison, ground, 24 oz
    *Tomatoes, red, ripe, canned, wedges in tomato juice, 3 cup
    Onions, raw, 1 cup, chopped
    Celery, raw, .5 cup, diced
    Yellow Sweet Corn, Canned, 2 can (12 oz) yields
    Green Beans (snap), 1 cup
    Beans, red kidney, 1 cup
    Black-eyed peas (cowpeas), immature seeds, cooked, boiled, drained, with salt, 1 cup
    Margaret Holmes Cut Okra, canned, 12 oz
    Peas, canned, 1 cup
    Carrots, cooked, 1 cup slices
    Beef bouillon, 4 cube (6 fl oz prepared)
    Salt, 1 tsp
    Pepper, black, .5 tsp

Tips

Great with multi-grain saltine crackers (not included in calorie count)


Directions

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.