Venison Soup Recipe

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Ingredients:

Serving

2 lb. of ground venison
1 chopped onion
1 sliced parsnip
3 cubed potatoes
3 sliced carrots
1/2 peeled and cubed rutabagas
1 (16 oz.) can of whole peeled tomatoes, with liquid
3 cubes of beef bouillon cube
3 cup. of water
1/2 chopped medium head cabbage
1 bay leaf
1/2 tsp. of dried oregano
1 tsp. of salt
1/2 tsp. of ground black pepper

Directions:

First you want to brown the venison and onions in a pot over medium flame.
Now you can mix in the onion, parsnip, potatoes, carrots, rutabagas, tomatoes, bouillon, water, cabbage, bay leaf, oregano, salt and pepper.
Let all of this come to a boil, then reduce flame to low for approx. 1-2 hours.
Ladle and serve!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	318.7 Kcal (1334 kJ)
Calories from fat	40.91 Kcal
		% Daily Value*
Total Fat	4.55g	7%
Cholesterol	27.21mg	9%
Sodium	1238.78mg	52%
Potassium	772.69mg	16%
Total Carbs	28.45g	9%
Sugars	8.56g	34%
Dietary Fiber	6.28g	25%
Protein	42.06g	84%
Vitamin C	41.1mg	69%
Vitamin A	1mg	32%
Iron	5.2mg	29%
Calcium	115.1mg	12%

Amount Per 100 g
Calories	40.32 Kcal (169 kJ)
Calories from fat	5.18 Kcal
		% Daily Value*
Total Fat	0.58g	7%
Cholesterol	3.44mg	9%
Sodium	156.74mg	52%
Potassium	97.76mg	16%
Total Carbs	3.6g	9%
Sugars	1.08g	34%
Dietary Fiber	0.79g	25%
Protein	5.32g	84%
Vitamin C	5.2mg	69%
Vitamin A	0.1mg	32%
Iron	0.7mg	29%
Calcium	14.6mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6

Points
8

PointsPlus

Good Points

low fat,
saturated fat free,
low cholesterol

Bad Points

High in Sodium

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