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We always seem to have venison in the freezer, so I came up with the recipe for this delicious soup as a different way to use some of that meat. It makes a great lunch or light supper served with garlic bread and a salad. -Susette Reif, Liberty, Pennsylvania
This recipe is:
Diabetic Friendly
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.
Originally published as Venison Vegetable Soup in Taste of Home December/January 1998, p37
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Reviewed on Feb. 14, 2013 by VictoriaElaine
This is such a great way to use up venison. Very tasty & easy to make. I used 1 lb ground venison, eliminated the frozen veggies & added an extra potato & 3 sliced carrots. In place of one of the cans of diced tomatoes, I used diced tomatoes with jalapenos to give it a kick. Very happy with the results & will be making again!
Reviewed on Jan. 06, 2013 by hunnyoh
I used ground venison and also added a bag of coleslaw. Delish!!!
Reviewed on Sep. 29, 2012 by julieolson
My family LOVED this soup! I did a few things different though. I put this in my slow cooker. Since we can some of our venison, I used that and I also put the tomatoes and onion in the blender then added it to my crockpot. I have one picky eater, so this way I get the flavor of the onion without him picking them out!
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© Reiman Media Group, LLC., 2013