Best Venison Vegetable Soup Recipes

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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

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

VENISON VEGETABLE SOUP



Venison Vegetable Soup image

My husband is an avid hunter...this soup is the most requested every time he goes on a hunting trip. One bowl is never enough!! Very satisfying.

Provided by JAIMEE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
1 pound venison, cut into cubes
1 cup diced onion
1 (16 ounce) package frozen mixed vegetables
2 (14.5 ounce) cans peeled and diced tomatoes with juice
3 cups potatoes, peeled and cubed
4 cups water
1 tablespoon white sugar
2 teaspoons beef bouillon granules
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
¼ teaspoon hot pepper sauce

Steps:

  • Heat oil in a stock pot or Dutch oven over medium high heat. Brown the venison in the hot oil. Add onion, cover pot and simmer over medium heat for 10 minutes, or until onions are translucent.
  • Stir the mixed vegetables, tomatoes and potatoes. Combine the water, sugar and bouillon, stir into the soup. Season with salt, pepper, garlic powder and hot pepper sauce. Cover and simmer for at least one hour, or until the meat is tender.

Nutrition Facts : Calories 195.2 calories, Carbohydrate 25.4 g, Cholesterol 42.9 mg, Fat 3.4 g, Fiber 4.4 g, Protein 15.6 g, SaturatedFat 0.9 g, Sodium 608.4 mg, Sugar 5.6 g

INSTANT POT® VENISON AND VEGETABLE SOUP



Instant Pot® Venison and Vegetable Soup image

Those living with a hunter are all too familiar with those little white rolls of ground venison taking space up in the freezer. While it sure is handy to have on hand, it does take planning ahead to defrost them from their brick-hard frozen state. Multi-pressure cooker to the rescue! You can have a big pot of vegetable soup from frozen to finish and on your table in just over an hour.

Provided by Soup Loving Nicole

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 15

1 ½ pounds frozen ground venison
1 ½ cups water
1 (28 ounce) can crushed tomatoes
4 cups beef broth
2 cups cubed potatoes
2 carrots, sliced
2 ribs celery, sliced
1 medium onion, chopped
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
2 teaspoons Italian seasoning
1 cup frozen corn
½ cup frozen peas
½ cup frozen green beans
salt and ground black pepper to taste

Steps:

  • Place frozen venison and water into a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 5 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 1 minute. Unlock and remove the lid.
  • Break up any large chunks of meat, drain in a colander, and return to the pot. Add crushed tomatoes, beef broth, potatoes, carrots, celery, onion, Worcestershire sauce, garlic, and Italian seasoning. Close and lock the lid and select high pressure again; set timer for 15 minutes. Allow 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 5 minutes. Unlock and remove the lid.
  • Stir in frozen corn, peas, and green beans. Put the lid back on for 4 minutes until frozen vegetables have cooked.
  • Ladle into bowls and season with salt and pepper.

Nutrition Facts : Calories 191.6 calories, Carbohydrate 20.9 g, Cholesterol 64.2 mg, Fat 2.6 g, Fiber 4 g, Protein 22 g, SaturatedFat 0.9 g, Sodium 634.9 mg, Sugar 5.8 g

GRANDPA BUBBA'S VENISON VEGETABLE SOUP



Grandpa Bubba's Venison Vegetable Soup image

Hits the spot and warms you up on those cold winter days. Best served with homemade fried corn bread, and a pitcher of good ole southern sweet tea.

Provided by William Parker

Categories     Other Soups

Time 8h30m

Number Of Ingredients 19

1 venison loin (aka backstrap)
1 c diced sweet onion
1 can(s) 14.5 oz french style green beans, drained
1 can(s) 15 oz tender baby whole carrots, drained
1 can(s) 14.5 oz diced tomatoes, undrained
1 can(s) 15.25 oz very young small sweet peas, drained
1 can(s) 4 oz pieces & stems mushrooms, drained
1 stalk(s) celery cut into 1/2" pieces
2 c cubed peeled potatoes
2 c water
2 Tbsp unsulfured molasses
a few pieces of beef fat
1 tsp black pepper
1 tsp minced garlic
1/4 tsp cayenne pepper
1 tsp salt
1 Tbsp hot sauce
1 pkg chicken gravy mix
1 can(s) chicken & mushroom soup

Steps:

  • 1. Combine all ingredients in crock-pot, stirring until well mixed. Set temperature to high, seal and wait for it to boil.
  • 2. Taste broth for additional salt and/or hot sauce preference.
  • 3. Turn temperature down to warm or simmer depending on your appliance, and let cook all day or overnight.

VENISON VEGETABLE SOUP RECIPE - (4.4/5)



Venison Vegetable Soup Recipe - (4.4/5) image

Provided by á-10881

Number Of Ingredients 13

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. Yield: 8 servings. Nutritional Analysis: One 1-cup serving equals 192 calories, 4 g fat (0 saturated fat), 51 mg cholesterol, 801 mg sodium, 22 g carbohydrate, 0 fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

VENISON VEGETABLE SOUP



Venison Vegetable Soup image

The weather is finally cooling down a bit here in Kentucky. This time of year, our dinner plans start turning to warm bowls of soup and chili. This vegetable soup recipe is easy to make, hearty enough for a full meal, and has just enough heat to warm you up...

Provided by @MakeItYours

Number Of Ingredients 1

2 pounds venison, trimmed well and cut into cubes 2 pounds of red potatoes, cut into half to one-inch cubes 2 yellow onions, diced 1 pound of carrots, sliced 1 can (15 ounces) white beans 1 can (15 ounces) lima beans 1 can (15 ounces) sweet corn 1 can (15

Steps:

  • Start by pouring a tablespoon or two of vegetable oil into a 16-quart stock pot or any large pot with lid. Heat to medium-high and sear the venison in small batches until all of it is nicely browned. Reserve the venison and add the potatoes, carrots and onion to the hot oil. Season well with salt and pepper and cook over medium heat for 10 minutes, stirring often. Return the meat to the pot and add all other ingredients. Bring the soup to a boil, then reduce heat to maintain a simmer. Simmer the soup for 4-6 hours, stirring occasionally and checking the seasoning level in case additional salt and pepper are needed.

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