Venison, rice and veggie soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 169.2
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 355.0 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 1.8 g
  • Protein: 24.6 g

View full nutritional breakdown of Venison, rice and veggie soup calories by ingredient
Report Inappropriate Recipe


Number of Servings: 12


    16 C water
    6 TB Beef base
    1 bag (14 oz) frozen broccoli
    1 bag (14 oz) frozen mixed veggies
    Venison roast (8 serv)
    1/2 C uncooked brown rice


Boil the water. Mix in the beef base and veggies and cook till the veggies are soft. I cook the venison roast ahead of time in a crockpot for at least 12 hours. Then chop into bite size pieces and place in pot for soup. Cook the rice and place that in pot also. This can all be refrigerated and place in crockpot daily till gone! :)

Serving Size: Makes approximately 12 1 1/2 C servings

Number of Servings: 12

Recipe submitted by SparkPeople user HOPPYPIDDAMOOSE.


Rate This Recipe