Best 4 Vegetable Deer Soup Recipes

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Are you searching for a hearty and nutritious meal that combines the flavors of nature's bounty with the richness of broth and tender vegetables? Look no further than the divine "Vegetable Deer Soup." This culinary masterpiece, infused with the essence of the wild, takes you on a journey through a symphony of tastes and textures. Get ready to embark on a culinary adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

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

VEGETABLE DEER SOUP



Vegetable Deer Soup image

This is a hearty vegetable and venison soup. Everyone that I have fixed it for just loves it!

Provided by logansmommy

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 2h45m

Yield 40

Number Of Ingredients 23

½ cup butter
2 pounds venison stew meat
3 cups chopped cabbage
3 large potatoes, cubed
2 (15 ounce) cans peas, drained
2 (15 ounce) cans carrots, drained
2 (15 ounce) cans green beans, drained
2 (15.25 ounce) cans whole kernel corn, drained
2 (15 ounce) cans diced tomatoes with juice
1 cup butter
1 (64 fluid ounce) bottle tomato juice
1 (32 fluid ounce) container beef broth
2 tablespoons white sugar
2 tablespoons beef bouillon granules
1 teaspoon salt
2 teaspoons ground black pepper
1 pinch ground cumin
1 pinch ground mustard
1 pinch curry powder
1 pinch cayenne pepper
1 pinch dried parsley
1 pinch Italian seasoning
1 pinch garlic powder

Steps:

  • Melt 1/2 cup of butter in a large pot over medium-high heat. Brown the cubed venison in the hot butter, stirring frequently. Add the cabbage, potatoes, peas, carrots, green beans, corn, diced tomatoes, and remaining 1 cup of butter. Pour in the tomato juice and beef broth, then sprinkle in the sugar, beef bouillon granules, salt, black pepper, cumin, mustard, curry powder, cayenne pepper, parsley, Italian seasoning, and garlic powder. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the venison is tender, and the soup slightly thickened, about 1 1/2 hours.

Nutrition Facts : Calories 163.3 calories, Carbohydrate 16 g, Cholesterol 37.6 mg, Fat 7.9 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 4.7 g, Sodium 559 mg, Sugar 5 g

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

CROCK POT VENISON SOUP



Crock Pot Venison Soup image

I was recently given some ground venison by a hunter in the family...so, I had to figure out how to cook with it. I'm a big soup fan and I think this one turned out well. This makes a big batch of soup! I like to freeze some of it to have later.

Provided by Tatia 2

Categories     Deer

Time 8h35m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 (2 ounce) packet dry onion soup mix
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 lb ground venison
2 tablespoons cooking oil (canola or grapeseed)
1 (14 1/2 ounce) can diced tomatoes
1/3 cup red lentil (optional)
1 onion, diced
1 -2 garlic clove, minced
6 cups water
3 cups frozen mixed vegetables
3 small red potatoes, diced
1 cup cabbage leaf, chopped
1 (15 ounce) can tomato sauce
1 cup macaroni noodles (uncooked)
2 bay leaves
4 beef bouillon cubes
1 tablespoon soy sauce
1/4 teaspoon crushed red pepper flakes

Steps:

  • In a large crock pot, mix 6 cups water with the dry onion soup packet and cream of mushroom soup.
  • Brown the ground venison in a skillet with the oil until no longer pink. Reserve pan juices. Add the browned meat to the crock pot. Saute the diced onion in the reserved pan juice until slightly translucent, add minced garlic and cook just to aroma then transfer everything to the crock pot.
  • Next, add all the vegetables, tomato sauce, lentils, bay leaves and bouillon to the pot. Cook on high until potatoes and lentils are tender (6 or 8 hours).
  • Seasoning: add the soy sauce and crushed red pepper flakes. Add salt and pepper to taste. I also like to add some bottled hot sauce, seasoning salt blend (Greek, Spike or whatever you like)and/or dried herbs (sage, celery seed, etc.).
  • Add the uncooked macaroni noodles and cook 30-45 minutes. Adjust seasoning as necessary and serve.

Tips:

  • Use fresh, seasonal vegetables. This will ensure that your soup is packed with flavor and nutrients.
  • Don't be afraid to experiment with different types of vegetables. There are endless possibilities, so get creative and find a combination that you love.
  • Use a variety of herbs and spices to add flavor to your soup. Some good options include thyme, rosemary, sage, garlic, and black pepper.
  • Simmer your soup for at least 30 minutes. This will allow the flavors to meld together and develop.
  • Serve your soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Vegetable deer soup is a delicious and nutritious meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With so many different recipes to choose from, you are sure to find one that you love. So next time you are looking for a comforting and satisfying meal, give vegetable deer soup a try.

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