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    Venison Minestrone

    Average Rating:

     2 Total Reviews

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    • on September 19, 2009

      Kim, the last time I made this soup, was back in Feb, 2004. I decided to make this soup once again, and pretty much made as written, but with the exception that I used 2 Tbsp of butter to cook onion and garlic in, and I only added 1 Tbsp of jarred minced garlic. I added the 1 cup of elbow macaroni, but it pretty much soaked up the liquid after we ate our first serving, so next time I'll just add a 3/4 cup. This looks a bit more like a goulash, so when I reheat this soup, I may just have to add more broth, or tomato juice, and perhaps a few more spices. The end results, not a bad tasting minestrone. Thank-you for the recipe Kim127.

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    • on May 03, 2008

      This was quite a surprisingly wonderful soup! I couldn't find venison, so used smoked leg of lamb. I thought that I ran out of yellow onion, so used a red onion, and I chose Napa cabbage, which I liked just fine. Otherwise, made as directed. Very nice! Thanks, Kim127! Made for Please Review My Recipe tag.

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    Nutritional Facts for Venison Minestrone

    Serving Size: 1 (233 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 193.8
     
    Calories from Fat 27
    14%
    Total Fat 3.0 g
    4%
    Saturated Fat 1.4 g
    7%
    Cholesterol 5.2 mg
    1%
    Sodium 563.1 mg
    23%
    Total Carbohydrate 35.1 g
    11%
    Dietary Fiber 5.4 g
    21%
    Sugars 3.8 g
    15%
    Protein 8.1 g
    16%

    The following items or measurements are not included:

    venison

    tomatoes seasoned with basil garlic & oregano

    dried Italian seasoning

    Detailed Nutrition Values About Nutrition Info
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