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This ground venison soup is outstanding and a wonderful use of elk, which is much better for you than ground beef. It also uses some veggies that we don’t use very often — if ever! Here, it all comes together deliciously.
Ingredients
- 2 pounds ground venison
- 1 onion, chopped
- 1 parsnip, sliced
- 3 potatoes, cubed
- 3 carrots, sliced
- ½ rutabagas, peeled and cubed
- 1 (16 ounce) can whole peeled tomatoes, with liquid
- 3 cubes beef bouillon cube
- 3 cups water
- ½ medium head cabbage, coarsely chopped
- 1 bay leaf
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Directions
Step 1
Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, rutabagas, tomatoes, bouillon, water, cabbage, bay leaf, oregano, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 1 to 2 hours.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 330 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat1g | 7% |
| Cholesterol114mg | 38% |
| Sodium1019mg | 44% |
| Total Carbohydrate39g | 14% |
| Dietary Fiber8g | 30% |
| Total Sugars11g | |
| Protein36g | |
| Vitamin C71mg | 356% |
| Calcium115mg | 9% |
| Iron7mg | 39% |
| Potassium1302mg | 28% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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