Directions:
- Melt 1/2 cup of butter in a large pot over medium-high heat. Brown the cubed venison in the hot butter, stirring frequently. Add the cabbage, potatoes, peas, carrots, green beans, corn, diced tomatoes, and remaining 1 cup of butter. Pour in the tomato juice and beef broth, then sprinkle in the sugar, beef bouillon granules, salt, black pepper, cumin, mustard, curry powder, cayenne pepper, parsley, Italian seasoning, and garlic powder. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the venison is tender, and the soup slightly thickened, about 1 1/2 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 307.69 Kcal (1288 kJ) | ||
| Calories from fat | 248.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.61g | 42% | |
|---|---|---|---|
| Cholesterol | 73.21mg | 24% | |
| Sodium | 283.45mg | 12% | |
| Potassium | 263.09mg | 6% | |
| Total Carbs | 14.73g | 5% | |
| Sugars | 5.03g | 20% | |
| Dietary Fiber | 2.96g | 12% | |
| Protein | 2.29g | 5% | |
| Vitamin C | 13.8mg | 23% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 0.6mg | 4% | |
| Calcium | 40.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 219.81 Kcal (920 kJ) | ||
| Calories from fat | 177.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.72g | 42% | |
|---|---|---|---|
| Cholesterol | 52.3mg | 24% | |
| Sodium | 202.5mg | 12% | |
| Potassium | 187.95mg | 6% | |
| Total Carbs | 10.52g | 5% | |
| Sugars | 3.59g | 20% | |
| Dietary Fiber | 2.12g | 12% | |
| Protein | 1.63g | 5% | |
| Vitamin C | 9.9mg | 23% | |
| Vitamin A | 0.6mg | 26% | |
| Iron | 0.5mg | 4% | |
| Calcium | 28.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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