Crockpot Venison Soup
Created by dienia b on December 9, 2022
- Servings: 6
- Prep Time: 9m
- Cook Time: 7h
- Recipe #39880
Ingredients
- 1 packet(1 ounce) dry onion soup mix
- 1 can (10 ounces) condensed cream of mushroom soup
- 1 pound ground venison
- 2 tablespoons oil
- 1 can (14 ounces) diced tomatoes
- 2 ounces lentils, (1/3 cup)
- 1 cup onion, diced
- 1 clove garlic, smashed
- 6 cups water
- 1 teaspoon worcestershire sauce
- 3 cups frozen mixed vegetables
- 1 pound red potatoes, diced
- 16 ounces coleslaw mix
- 1 can (7 ounces)tomato sauce
- 2 bay leaves
- 1 teaspoon dried parsley
- 1/4 teaspoon pepper
- 2 teaspoons beef bouillon
- 1 tablespoon soy sauce
- 1⁄4 teaspoon crushed red pepper
- 4 ounces dry macaroni ,(1 cup)
How to Make
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Step 1: In a large Pam sprayed crock pot
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Step 2: Mix 6 cups water with the dry onion soup packet and cream of mushroom soup.
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Step 3: Brown the ground venison and onion in a skillet with the oil until no longer pink.
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Step 4: Add garlic
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Step 5: Transfer everything to the crock pot.
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Step 6: Add all the vegetables, tomatoes, tomato sauce, lentils, bay leaves, seasoning and bouillon to the pot. (Rinse out cans with water)
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Step 7: Cook on high 6 hours.
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Step 8: Add water if needed
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Step 9: Add the soy sauce and crushed red pepper flakes.
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Step 10: Add the uncooked macaroni noodles and cook 45 minutes.
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Step 11: Adjust seasoning as necessary.
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Step 12: Remove bay leaves
Nutritional Facts
- Serving Size: 1 (778.8 g)
- Calories 704.3
- Total Fat - 28.6 g
- Saturated Fat - 8.8 g
- Cholesterol - 104.5 mg
- Sodium - 1261.7 mg
- Total Carbohydrate - 79.8 g
- Dietary Fiber - 14.7 g
- Sugars - 18.4 g
- Protein - 34.8 g
- Calcium - 158.1 mg
- Iron - 8.9 mg
- Vitamin C - 57.2 mg
- Thiamin - 0.6 mg