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Venison Vegetable Soup

 Venison Vegetable Soup
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
8 ServingsPrep: 15 min. Cook: 70 min.

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

Directions

  • 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 Facts: 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.