Ingredients
40
40 servings
- •1.5 cups butter, divided
- •2 pounds venison stew meat, cut into 1 inch cubes
- •3 cups chopped cabbage
- •3 large potatoes, cubed
- •2 (15.25 ounce) cans whole kernel corn, drained
- •2 (15 ounce) cans peas, drained
- •2 (15 ounce) cans carrots, drained
- •2 (15 ounce) cans green beans, drained
- •2 (15 ounce) cans diced tomatoes with juice
- •1 (64 fluid ounce) bottle tomato juice
- •1 (32 fluid ounce) container beef broth
- •2 tablespoons white sugar
- •2 tablespoons beef bouillon granules
- •2 teaspoons ground black pepper
- •1 teaspoon salt
- •1 pinch ground cumin
- •1 pinch ground mustard
- •1 pinch curry powder
- •1 pinch cayenne pepper
- •1 pinch dried parsley
- •1 pinch Italian seasoning
- •1 pinch garlic powder
Instructions
- Melt 1/2 cup of butter in a very large stockpot over medium-high heat. Add venison; cook and stir until browned, about 5 minutes. Add remaining 1 cup butter, then add cabbage, potatoes, corn, peas, carrots, beans, and diced tomatoes. Pour in tomato juice and broth, then stir in sugar, bouillon, black pepper, salt, cumin, mustard, curry powder, cayenne pepper, parsley, Italian seasoning, and garlic powder.
- Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until venison is tender and soup has thickened slightly, about 1 1/2 hours.
Nutritional Facts
Per 40 servings
- Calories: 163
- Carbohydrate: 16g
- Fat: 8g
- Fiber: 3g
- Protein: 8g
- Sugar: 5g
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