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| | | Venison Vegetable Soup | Favorite of Beth Lipp - Findlay, Ohio
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Ingredients & Instructions:
¾ pound venison cubed
1 tablespoon vegetable oil
1 cup diced onion
1 package frozen mixed vegetables
2 cans diced tomatoes
2 cups cubed peeled potatoes
2 cups water
1 tablespoon sugar
2 teaspoons beef bouillon
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
¼ teaspoon hot pepper sauce
In a Dutch over 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.
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