Appetizers / Soups / Salads

Crockpot Venison Soup with Vegetables RBF is for Lunch.

Crockpot Venison Soup with Vegetables RBF takes 10 minutes to prepare.

Crockpot Venison Soup with Vegetables RBF takes 480 minutes to cook.

Crockpot Venison Soup with Vegetables RBF makes 8 servings.

The ingredients for Crockpot Venison Soup with Vegetables RBF are:

one 16oz bag mixed Vegetables, Frozen
one 14.5 oz can of Tomatoes,Petite Diced,
one can of Ro-tel original diced tomatoe & green chilies
one half pound of Venison, ground
4 cups of fresh Kale, chopped
three carrots washed and diced or cut into rounds
Water... as much as you need to make the soup

Here is how you make Crockpot Venison Soup with Vegetables RBF:

In your 8 quart crock, put all of the ingredients and only enough water to cover MOST of the ingredients. The kale will cook down. You can always all a bit more water after the kale cooks down if you think you need it.Add salt and pepper to taste. And a bit of garlic or garlic powder if you like. Of course you can add other seasonings. This is just a basic recipe.Cook on LOW for 8 hours. Serving Size: makes 8 2-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user BECKYWALSH2371.

The nutritional information for Crockpot Venison Soup with Vegetables RBF is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 133.8

• Total Fat: 2.5 g
• Cholesterol: 27.8 mg
• Sodium: 453.7 mg
• Total Carbs: 15.4 g
• Dietary Fiber: 3.5 g
• Protein: 10.2 g