Soup

Venison, Pintos and Barley is for Soup.

Venison, Pintos and Barley takes 10 minutes to prepare.

Venison, Pintos and Barley takes 300 minutes to cook.

Venison, Pintos and Barley makes 20 servings.

The ingredients for Venison, Pintos and Barley are:

1 pound Dried Pinto Beans, soaked overnight, rinsed and picked

1 cup quick cooking barley

2 pounds venison in bite sized cubes

Spices to taste:
1 tablespoon herbes de provence
1 tablespoons Ms. Dash
1 teaspoon cumin
1 teaspoon tumeric
1 teaspoon salt
1 tablespoon minced garlic

Here is how you make Venison, Pintos and Barley:

In a large cooking pot, put pinto beans, garlic and water. Simmer for 2 hours.Stir occassionally. Add water if needed to cover beans and meat.After 2 hours, add the venison cubes and the other spices. NOT THE SALT. Simmer 3 more hours.Stir occassionally. Add water if needed to cover beans and meat.When beans are tender and venison is fall-apart tender, add the barley and the salt. Simmer over medium high for 10 minutes. Can be served immediately or left on low for another hour or so.Makes about 20 1-cup servings - Serving size depends on water amount.Number of Servings: 20Recipe submitted by SparkPeople user NRVLAURA.

The nutritional information for Venison, Pintos and Barley is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 196.9

• Total Fat: 1.5 g
• Cholesterol: 35.9 mg
• Sodium: 145.8 mg
• Total Carbs: 25.2 g
• Dietary Fiber: 8.6 g
• Protein: 21.0 g