Try this Venison Soup recipe, or contribute your own.
Suggest a better descriptionCombine first 6 ingredients in an 8-quart Dutch oven; bring to a boil. Reduce to medium heat; cover and cook 30 minutes, stirring occasionally. Stir in potatoes and carrots; cover and cook for 20 minutes. Add remaining vegetables to soup; cook, uncovered, 10 additional minutes or until vegetables are crisp-tender. Yield: 4 quarts. From Claude Steele of Texas in October, 1982 "Southern Living" Typos by Jeff Pruett Posted to MM-Recipes Digest V3 #266 Date: Sat, 28 Sep 1996 07:24:15 -0500 From: netdir@cyberspc.mb.ca (S.Pickell)
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Serving Size: 1 Quart (487g) | ||
Recipe Makes: 4 Quarts | ||
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Calories: 287 | ||
Calories from Fat: 3 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 67.7mg | 2 % | |
Potassium 1587.7mg | 42 % | |
Total Carbohydrate 65.3g | 19 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 57.2g | ||
Protein 7.5g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 287
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