Sweet Potato And Venison Soup

Course :	Soups
From:	HungryMonster.com
Serves:	1

Ingredients:

1	tablespoon	garlic-flavored olive oil
1	pound	venison to round steak -- cut in 1/2 inch cubes
6	cups	beef or venison stock
1	cup	chopped onion
2	tablespoons	worcestershire sauce
1	teaspoon	dried thyme leaves
1	piece	bay leaf
1/2	teaspoon	dried marjoram leaves
1/2	teaspoon	salt
1/2	teaspoon	freshly ground pepper
2	cups	cubed peeled sweet potato -- 1/2-inch cubes
1	package	frozen mixed vegetables
1/2	cup	corn kernels
1/3	cup	all-purpose flour
1/2	cup	water

Preparation:

In 6-quart Dutch oven or stock pot, heat oil over medium-high heat. Add venison. Cook 4 to 6 minutes, or until meat is no longer pink. Stir frequently. Drain. add stock, onion, Worcestershire Sauce, thyme, bay leaf, marjoram, salt, and pepper. Bring to a boil over high heat. Cover. Reduce heat to medium-low. Simmer for 30 minutes. Stir in sweet potato, frozen vegetables and corn. Bring to a boil over medium-high heat. Mix flour and 1/2 cup water to form a paste. Gradually blend flour paste into soup. Reduce heat to medium-low. Cover. Simmer 10 to 12 minutes, or until vegetables are tender. Stir occasionally. Remove and discard bay leaf.

Nutritional Information:

421 Calories (kcal); 2g Total Fat; (3% calories from fat); 15g Protein; 92g Carbohydrate; 0mg Cholesterol; 1459mg Sodium