Vegetable Beef or Venison Soup
- 1 pound ground beef or venison
- 3 to 4 c. water
- 2 (15-ounce) cans diced tomatoes
- 1 medium onion, chopped
- 2 celery stalks, diced
- 2 carrots, sliced
- 2 beef bouillon cubes
- 1/2 tsp. pepper
- 1/8 tsp. crushed red pepper
- 1/2 c. barley
Brown venison in oil in large pot.* If using beef, omit oil and drain after browning. (To reduce calories and fat, you can follow the rinsing procedure outlined on this page.) Add water and tomatoes. Wash, chop and add vegetables. Add bouillon cubes, spices and barley. Bring to boil; reduce to a simmer. Cook until vegetables are tender (about 30 minutes).
* Venison (and other game meat) is often lean and should be cooked in some fat for best results.
Makes six servings. Each serving has 261 calories, 27 grams (g) carbohydrate, 3g fat, 7g fiber and 335 milligrams sodium.