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Ground Venison Vegetable Soup

Kay Schrock
Ground Venison Vegetable Soup is a quick and easy with frozen vegetables.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main
Cuisine American
Servings 10
Calories 213 kcal

Ingredients
  

  • 1½ lb ground venison
  • 1 onion chopped
  • 4 cloves garlic diced
  • 2 cups mixed vegetables frozen
  • 15 oz tomato sauce
  • 4 medium potatoes cubed
  • 2 teaspoons Better Than Boullion
  • 2 teaspoons Complete Seasoning
  • 1 teaspoon rosemary dried
  • 1 teaspoon thyme dried
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspooon black pepper
  • 1 quart water

Instructions
 

  • Heat a dutch oven or heavy stockpot over medium heat. Add the meat, onion, and garlic and fry till browned (no pink remaining).
  • Add water, bouillon, tomato sauce, frozen vegetable, and seasonings. Stir well.
  • Cover with a lid and simmer for 30 minutes or until vegetables are tender, stirring occasionally.

Nutrition

Calories: 213kcalCarbohydrates: 24gProtein: 18gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 54mgSodium: 474mgPotassium: 812mgFiber: 4gSugar: 3gVitamin A: 2074IUVitamin C: 25mgCalcium: 42mgIron: 4mg
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