Venison Vegetable Soup

Name: Venison Vegetable Soup
Total time: 5100 s
Yield: 2 quarts
Cuisine: American
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

Kimberly Parham @cook_26853047

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.

Kimberly Parham @cook_26853047

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Ingredients

Prep: 15 min. Cook: 70 min.

2 quarts

3/4 poundvenison, cubed
1 tablespoonvegetable oil
1 cupdiced onion
1 package (16 ounces)frozen mixed vegetables
2 cans(14-1/2 ounces each) diced tomatoes, undrained
2 cupscubed peeled potatoes
2 cupswater
1 tablespoonsugar
2 teaspoonsbeef bouillon granules
1 teaspoonsalt
1/2 teaspoonpepper
1/2 teaspoongarlic powder
1/4 teaspoonhot pepper sauce

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Steps

Prep: 15 min. Cook: 70 min.

1

1. In a Dutch oven or large saucepan, brown venison in oil. Add onion; cover and simmer for 10 minutes or until tender.
2

Add remaining Ingredients; cover and simmer 1 hour longer or until meat is tender.