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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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 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:
1. 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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