Venison Italian Soup
This is a hearty all-in-one-meal soup which contains vegetables, meat, and pasta. Served with mozzarella-garlic bread, makes a great meal on a cold winter day. This is a variation of a soup made with beef. I like venison because it is non-fat. Garnish with your favorite cheese.
Servings per recipe: 8
Calories per serving: 253
Preparation time: 10m
Total cooking time: 2h 50m
Ingredients:
- 1 pound ground venison
- 1 onion, chopped
- 1 (14.5 ounce) can stewed tomatoes
- 2 (8 ounce) cans tomato sauce
- 3 cups water
- 1 tablespoon minced garlic
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 (15 ounce) can pinto beans
- 1 (15 ounce) can green beans
- 1 carrot, chopped
- 1 zucchini, chopped
- 1/2 (16 ounce) package fusilli (spiral) pasta
Directions:
- 1 Brown venison, onion, and garlic over medium heat until meat is no longer pink. Add tomatoes, tomato sauce, water, and spices. Bring to a boil, and then simmer for about 30 minutes.
- 2 Stir in beans, carrots, and zucchini. Simmer soup for 90 minutes.
- 3 Add pasta, and cook until tender. Top individual servings with grated cheese, and serve.
Nutrion facts:
Total Fat | 2.7g | 4% |
Saturated Fat | 1.0g | |
Cholesterol | 48mg | 16% |
Sodium | 995mg | 40% |
Potassium | 751mg | 21% |
Total Carbohydrates | 37.8g | 12% |
Dietary Fiber | 5.9g | 24% |
Protein | 20.9g | 42% |
Sugars | 7g | |
Vitamin A | 2025IU | |
Vitamin C | 15mg | |
Calcium | 84mg | |
Iron | 5mg | |
Thiamin | 0mg | |
Niacin | 7mg | |
Vitamin B6 | 0mg | |
Magnesium | 61mg | |
Folate | 102mcg |