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Venison Vegetable Soup

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

Printed from tasteofhome.com Aug 29, 2008

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Venison Vegetable Soup cont.

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.