Venison Vegetable Soup

By á-10881

Originally published as Venison Vegetable Soup in Taste of Home December/January 1998, p37

Ingredients

• 3/4 pound venison, cubed
• 1 tablespoon vegetable oil
• 1 cup diced onion
• 1 package (16 ounces) frozen mixed vegetables
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 2 cups cubed peeled potatoes
• 2 cups water
• 1 tablespoon sugar
• 2 teaspoons beef bouillon granules
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon hot pepper sauce

Preparation

Step 1

•In a Dutch oven or large saucepan, brown venison in oil. Add onion; cover and simmer for 10 minutes or until tender. Add remaining ingredients; cover and simmer 1 hour longer or until meat is tender. Yield: 8 servings.




Nutritional Analysis:
One 1-cup serving equals 192 calories, 4 g fat (0 saturated fat), 51 mg cholesterol, 801 mg sodium, 22 g carbohydrate, 0 fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.