Soups recipes

Sweet Potato And Venison Soup

Course : Soups
Serves: 1

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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 / Directions:

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

Sweet Potato And Venison Soup

Ingredients:

Preparation / Directions:

Nutritional Information:

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