Venison Vegetable Soup

Same vegetable soup base from Mom's recipes, but I changed up the veggies. This past Saturday, I wanted to avoid going grocery shopping, so I opted to finish the vegetables in the house and use the venison from the freezer. In my health and wellness journey, this is a nonscaled victory, "using all the fresh vegetables before they rot."

I blended the FASTer Way Turkey Soup with my Vegetable soup and came up with a keeper, Venison Vegetable Soup. Every bite had savory meat and soft sweet potato. Besides celery, the lone zucchini was the only green vegetable in our soup. 

Ingredients:

• 2 pounds of ground venison (hamburger or turkey)

• 4 medium sweet potatoes peeled and cubed

• 1 bag of baby carrots

• 1 16 oz can of petite diced tomatoes

• 1 64 oz V8 juice

• 1 Tbs marjoram

• 1 package of season blend

• onion, bell pepper, and celery- chopped

• 1 zucchini or more

• any other vegetables you want

Directions:

• In a large stock pot, dump V8 juice, marjoram, and diced tomatoes and bring them to a boil. 

• While waiting for V8 to boil, wash and chop all your vegetables. 

• Add to pot cook 

• Begin browning meat; you can saute the season blend or dump it into the pot to boil. Either way, it tastes the same. 

• Drain meat if you have any oil accumulated. 

• Add meat to the soup mixture. 

• Continue to cook until potatoes and carrots pierce easily with a fork. 

This meal is quick and easy. I am not 100% sure of the nutritional value. My FASTer Way recipe app shows: 

47g Carbs, 8 g fiber, 4 g fat, 41 g protein

My recipes are for helping you find ideas to cook, try new foods, and have fun in the kitchen. Enjoy and happy cooking.