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Venison Vegetable Soup
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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
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.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |