Soup

End of the week soup is for Soup.

End of the week soup takes 15 minutes to prepare.

End of the week soup takes 180 minutes to cook.

End of the week soup makes 12 servings.

The ingredients for End of the week soup are:

1/4 cup celery tops
1/2 cup chopped green peppers
1 cup mushrooms
3 cups rice (cooked)
1/2 cup carrots sliced or full cup of baby carrots.
2 lbs venison
1 box of Beef broth and five cups of water with bullion to cook the venison in (this gives it a beefy flavor.)
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper flakes

Here is how you make End of the week soup:

I cleaned out the fridge and got the rice and mushrooms. Used the leftover pieces from processing my celery and peppers for the week, and found a use for some of my venison. Throw all the veggies and rice in the slow cooker. Add the box of beef broth to soften the rice and break it up. Put the 5 c of water and the 5 beef boullion cubes in with the venison and brown. When browned throw that in the crock pot. Add the spices and stir. Let it simmer on high for about 4 hours to cook the carrots through. Enjoy!Serving Size: Makes about 12 1.5 cup bowl servingsNumber of Servings: 12Recipe submitted by SparkPeople user MCDOWN75.

The nutritional information for End of the week soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 208.2

• Total Fat: 6.7 g
• Cholesterol: 74.0 mg
• Sodium: 651.4 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 0.7 g
• Protein: 22.8 g

The dietary needs meet for End of the week soup is Gluten Free