Heartburn Soup Venison Recipes

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VENISON VEGETABLE SOUP



Venison Vegetable Soup image

My husband is an avid hunter...this soup is the most requested every time he goes on a hunting trip. One bowl is never enough!! Very satisfying.

Provided by JAIMEE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
1 pound venison, cut into cubes
1 cup diced onion
1 (16 ounce) package frozen mixed vegetables
2 (14.5 ounce) cans peeled and diced tomatoes with juice
3 cups potatoes, peeled and cubed
4 cups water
1 tablespoon white sugar
2 teaspoons beef bouillon granules
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
¼ teaspoon hot pepper sauce

Steps:

  • 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 : Calories 195.2 calories, Carbohydrate 25.4 g, Cholesterol 42.9 mg, Fat 3.4 g, Fiber 4.4 g, Protein 15.6 g, SaturatedFat 0.9 g, Sodium 608.4 mg, Sugar 5.6 g

EXCELLENT VENISON SOUP



Excellent Venison Soup image

This soup is outstanding and a wonderful use of ground venison or 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.

Provided by Michelle

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h45m

Yield 6

Number Of Ingredients 14

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

Steps:

  • 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 : Calories 330.1 calories, Carbohydrate 38.5 g, Cholesterol 114.3 mg, Fat 3.9 g, Fiber 8.4 g, Protein 36.1 g, SaturatedFat 1.4 g, Sodium 1018.5 mg, Sugar 10.7 g

HEARTBURN SOUP (VENISON)



Heartburn Soup (Venison) image

Leave out the meat to make it vegan/vegetarian friendly. I got this recipe from my SIL Shanna. She knew I was on WW+ and watching my points. It's called Heartburn Soup because, as it turns out, beans are an excellent source of fiber and yes, while they give you gas, they also take away acid reflux (a.k.a. Heartburn!) Venison is a low point, high protein. This soup is so hearty and rich, you won't feel deprived.

Provided by Sherry Blizzard @akflurry

Categories     Bean Soups

Number Of Ingredients 16

1 pound(s) venison, lean, cubed (optional)
2 tablespoon(s) evoo
1 cup(s) carrots, sliced
1 medium onion, chopped
1/4 cup(s) chili sauce
8 ounce(s) tomato sauce
3 clove(s) garlic, minced
1 1/2 teaspoon(s) cumin, ground
1 1/2 teaspoon(s) smoked paprika
1 - jalapeno, seeded and chopped
3 cup(s) vegetable broth
3 can(s) black beans
1/4 cup(s) tomato paste
1 cup(s) corn, frozen
bunch(es) cilantro, chopped for garnish
OPTIONAL: SOUR CREAM AND/OR EXTRA HOT SAUCE

Steps:

  • Brown venison in evoo. Add carrots, celery and onions. Cook 6-8 minutes or until starting to brown slightly
  • Add in chili sauce, garlic, cumin, paprika, vegetable broth and frozen corn. Top with water (if necessary to cover).
  • Simmer gently until the venison is nice and tender. Add in the undrained black beans and the tomato paste. Watch and stir so it doesn't burn. Adjust the broth to your liking with more broth OR water. Season with salt, pepper and a little cilantro to your taste.
  • NOTE: This is a WW+ friendly recipe. If you add chunks of avocado or sour cream, you will need to adjust the points.

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