Soup

Candi's Venison Vegetable Stew is for Soup.

Candi's Venison Vegetable Stew takes 30 minutes to prepare.

Candi's Venison Vegetable Stew takes 420 minutes to cook.

Candi's Venison Vegetable Stew makes 12 servings.

The ingredients for Candi's Venison Vegetable Stew are:

4 cups (1-1# bag) frozen green beans
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained and rinsed
3 large carrots, sliced
1 large celery stick, sliced
2 cups cooked long grain brown rice
4 cups low-sodium beef broth
1 can tomato soup (add the water)
4-6 sprigs of fresh parsley

1 lb venison tips
1 Tbl canola oil
1/4 cup red cooking wine
3 garlic cloves
1/4 cup onion, chopped
1 tsp ground black pepper
1 tsp oregeno
1/2 tsp rosemary
1/4 tsp paprika

Here is how you make Candi's Venison Vegetable Stew:

Add vegtables, rice, broth, soup & parsely to slow cooker. In separate pan, heat oil to medium high. Season venison with spices, add to pan. Add onions. Add garlic, then add cooking wine. When venison is browned add all to slow cooker. Mix well. Slow cook on low for 6-8 hours.Makes 12 1-cup servings. Number of Servings: 12Recipe submitted by SparkPeople user CANDOLA3.

The nutritional information for Candi's Venison Vegetable Stew is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 196.4

• Total Fat: 3.1 g
• Cholesterol: 22.4 mg
• Sodium: 287.5 mg
• Total Carbs: 29.0 g
• Dietary Fiber: 5.4 g
• Protein: 13.7 g