Venison Vegetable Soup

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

  • 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.

Nutrition Facts

1 cup: 192 calories, 4g fat (0 saturated fat), 51mg cholesterol, 801mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

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