Venison Vegetable Soup

Name: Venison Vegetable Soup
Total time: 120
Yield: 8
Ingredients: 1 tablespoon vegetable oil; 1 pound venison, cut into cubes; 1 cup diced onion; 3 cups potatoes, peeled and cubed; 2 (14.5 ounce) cans peeled and diced tomatoes with juice; 1 (16 ounce) package frozen mixed vegetables; 4 cups water; 1 tablespoon white sugar; 2 teaspoons beef bouillon granules; 1 teaspoon salt; 0.5 teaspoon ground black pepper; 0.5 teaspoon garlic powder; 0.25 teaspoon hot pepper sauce

Recipe by Jaimee from allrecipes.com

Lunch 2 Hr.

Ingredients

8 servings

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1 tablespoon vegetable oil
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1 pound venison, cut into cubes
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1 cup diced onion
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3 cups potatoes, peeled and cubed
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2 (14.5 ounce) cans peeled and diced tomatoes with juice
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1 (16 ounce) package frozen mixed vegetables
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4 cups water

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1 tablespoon white sugar
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2 teaspoons beef bouillon granules
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1 teaspoon salt
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0.5 teaspoon ground black pepper
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0.5 teaspoon garlic powder
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0.25 teaspoon hot pepper sauce

Instructions

Heat oil in a stock pot or Dutch oven over medium-high heat. Brown venison in the hot oil. Add onion, cover pot, and simmer over medium heat for 10 minutes, or until onions are translucent.
Stir in potatoes, tomatoes, and mixed vegetables. Combine 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 meat is tender.