Venison Vegetable Soup Recipe
Servings: 6
Ingredients
- 1 pound venison, browned & cubed
- 3 med. size potatoes, cubed
- 1 (17 ounce.) can peas (or possibly frzn)
- 1 (17 ounce.) can corn (or possibly frzn)
- 6 carrots, cubed
- 3 lg. celery stalks, cubed
- 1 lg. onion, diced
- 2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (28 ounce.) can tomatoes
Directions
- Put in large pan, cover with water. Cover. Cook over low heat for 3 hrs, (or possibly low heat in crock pot all day.) Additional optional ingredients: sliced cabbage, barley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 424g | |
| Recipe makes 6 servings | |
| Calories 270 | |
| Calories from Fat 27 | 10% |
| Total Fat 3.03g | 4% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 1235mg | 51% |
| Potassium 825mg | 24% |
| Total Carbs 40.6g | 11% |
| Dietary Fiber 8.1g | 27% |
| Sugars 9.51g | 6% |
| Protein 22.95g | 37% |
