Get A Crock Pot

A cup of Campbell's 100% natural, New England-Style Braised Beef Pot Roast soup has 650mg of sodium. A cup of Healthy Request Beef and Vegetables contains 410mg.  Regular Chunky soup contains 890mg of sodium per cup, including a heaping helping of monosodium glutamate.

Hearty and packed with nutrition, a bowl of this soup has as little as 75mg sodium:

Hearty Venison Stew

By slowly cooking a soup (or stew) in a crock pot, more of the flavours are released and mingle together in the broth. This pot cooked on "low" for 24 hours, with the lid on, though it was perfectly edible after 12. The longer you wait, however, the tastier and more satisfying your meal will be. Very little salt is required, so you do not have to stop at one cup!

We rarely have the same exact soup twice because making soup is the perfect opportunity to clean out the crisper.  Today's bowl contains:

1 pound venison, cubed. (beef, or no meat at all is good too.)
2 cups chopped carrots
1 cup chopped beets
1 cup chopped potatoes (peeled)
1 cup frozen peas
1 cup cooked quinoa
1/8 cup onions, chopped
1 cup red wine (to take the "game" from the venison.)
1 quart water

(Never salt a soup before it is cooked or reduced. )

Other than chopping and peeling, nothing was prepped. Just toss it into the crock pot, turn it on "low" and walk away. Shortly before you serve, salt to taste. Half a teaspoon of lite iodized table salt in the whole pot will put about 75mg of sodium in each cup. A full teaspoon will add 150mg of sodium per cup.

But my kid won't eat that, you say. Oh, yeah? Have them put the chopped veggies into the pot and help our in the water. Come back every once in a while to look at the soup to see its progress. If you use beets, note how they  turn white as all the colour disappears into the broth. (For a nice, red borsht, you need more beets than this.)

Serve with fresh, hot rolls.


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