Directions:
- Heat oil in a stock pot or Dutch oven over medium high heat. Brown the venison in the hot oil. Add onion, cover pot and simmer over medium heat for 10 minutes, or until onions are translucent.
- Stir the mixed vegetables, tomatoes and potatoes. Combine the water, sugar and bouillon, stir into the soup. Season with salt, pepper, garlic powder and hot pepper sauce. Cover and simmer for at least one hour, or until the meat is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139.91 Kcal (586 kJ) | ||
| Calories from fat | 30.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.44g | 5% | |
|---|---|---|---|
| Cholesterol | 10.2mg | 3% | |
| Sodium | 330.67mg | 14% | |
| Potassium | 226.91mg | 5% | |
| Total Carbs | 13.77g | 5% | |
| Sugars | 3.99g | 16% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 13.92g | 28% | |
| Vitamin C | 3.9mg | 6% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 2.3mg | 13% | |
| Calcium | 38mg | 4% | |
| Amount Per 100 g | |||
| Calories | 53.63 Kcal (225 kJ) | ||
| Calories from fat | 11.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.32g | 5% | |
|---|---|---|---|
| Cholesterol | 3.91mg | 3% | |
| Sodium | 126.75mg | 14% | |
| Potassium | 86.98mg | 5% | |
| Total Carbs | 5.28g | 5% | |
| Sugars | 1.53g | 16% | |
| Dietary Fiber | 0.83g | 9% | |
| Protein | 5.34g | 28% | |
| Vitamin C | 1.5mg | 6% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 0.9mg | 13% | |
| Calcium | 14.6mg | 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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