Venison Vegetable Soup

My husband is an avid hunter...this soup is the most requested every time he goes on a hunting trip. One bowl is never enough!! Very satisfying.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 195 Calories

Ingredients

• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• 4 cups water
• 1 cup diced onion
• 1 (16 ounce) package frozen mixed vegetables
• ¼ teaspoon hot pepper sauce
• 2 (14.5 ounce) cans peeled and diced tomatoes with juice
• 2 teaspoons beef bouillon granules
• 1 pound venison, cut into cubes
• 3 cups potatoes, peeled and cubed

Recipe Instructions

Step 1

Heat oil in a stock pot or Dutch oven over medium high heat. Brown the venison in the hot oil. Add onion, cover pot and simmer over medium heat for 10 minutes, or until onions are translucent.

Step 2

Stir the mixed vegetables, tomatoes and potatoes. Combine the water, sugar and bouillon, stir into the soup. Season with salt, pepper, garlic powder and hot pepper sauce. Cover and simmer for at least one hour, or until the meat is tender.