Best Heartburn Soup Venison Recipes

VENISON VEGETABLE SOUP

Venison Vegetable Soup image

We always seem to have venison in the freezer, so I came up with the recipe for this delicious soup as a different way to use some of that meat. It makes a great lunch or light supper served with garlic bread and a salad. -Susette Reif, Liberty, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 1h25m

Yield 2 quarts

Number Of Ingredients 13

Ingredients

3/4 pound venison, cubed
1 tablespoon vegetable oil
1 cup diced onion
1 package (16 ounces) frozen mixed vegetables
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups cubed peeled potatoes
2 cups water
1 tablespoon sugar
2 teaspoons beef bouillon granules
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon hot pepper sauce

Steps:

In a Dutch oven or large saucepan, brown venison in oil. Add onion; cover and simmer for 10 minutes or until tender. Add remaining ingredients; cover and simmer 1 hour longer or until meat is tender.

Nutrition Facts : Calories 192 calories, Fat 4g fat (0 saturated fat), Cholesterol 51mg cholesterol, Sodium 801mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges

HEARTBURN SOUP (VENISON)

Heartburn Soup (Venison) image

Leave out the meat to make it vegan/vegetarian friendly. I got this recipe from my SIL Shanna. She knew I was on WW+ and watching my points. It's called Heartburn Soup because, as it turns out, beans are an excellent source of fiber and yes, while they give you gas, they also take away acid reflux (a.k.a. Heartburn!) Venison is a low point, high protein. This soup is so hearty and rich, you won't feel deprived.

Provided by Sherry Blizzard @akflurry

Categories Bean Soups

Number Of Ingredients 16

Ingredients

1 pound(s) venison, lean, cubed (optional)
2 tablespoon(s) evoo
1 cup(s) carrots, sliced
1 medium onion, chopped
1/4 cup(s) chili sauce
8 ounce(s) tomato sauce
3 clove(s) garlic, minced
1 1/2 teaspoon(s) cumin, ground
1 1/2 teaspoon(s) smoked paprika
1 - jalapeno, seeded and chopped
3 cup(s) vegetable broth
3 can(s) black beans
1/4 cup(s) tomato paste
1 cup(s) corn, frozen
bunch(es) cilantro, chopped for garnish
OPTIONAL: SOUR CREAM AND/OR EXTRA HOT SAUCE

Steps:

Brown venison in evoo. Add carrots, celery and onions. Cook 6-8 minutes or until starting to brown slightly
Add in chili sauce, garlic, cumin, paprika, vegetable broth and frozen corn. Top with water (if necessary to cover).
Simmer gently until the venison is nice and tender. Add in the undrained black beans and the tomato paste. Watch and stir so it doesn't burn. Adjust the broth to your liking with more broth OR water. Season with salt, pepper and a little cilantro to your taste.
NOTE: This is a WW+ friendly recipe. If you add chunks of avocado or sour cream, you will need to adjust the points.