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Venison Barley Soup

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 lb roasted venison, coarsely chopped
1/2 cup sweet onion, chopped
1 clove minced garlic
5 cups water
3/4 cup quick barley
1 can diced tomatoes
1/2 cup celery, diced
1/2 cup carrots, diced
2 beef boullion cubes
1/2 tsp dried basil, crushed
1 bay leaf
1 pkg (9 oz.) frozen mixed vegetables
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Let's Make It
1
In 4-quart Dutch oven or saucepan, brown meat. Add onion and garlic; cook until tender; drain.
2
Stir in remaining ingredients except frozen vegetables. Cover; bring to boil. Reduce heat; simmer 10 minutes, stir occasionally.
3
Add frozen vegetables; cook 10 minutes more. Additional water may be added if soup becomes too thick upon standing. Remove and discard bay leaf.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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