Vegetable Deer Soup

Vegetable Deer Soup

11
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"This is a hearty vegetable and venison soup. Everyone that I have fixed it for just loves it!"

Ingredients

2 h 45 m {{adjustedServings}} servings 163 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 559 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
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Reviews

11
  1. 14 Ratings

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Who would have thought that it would be this good. The meat was a little chewy...but that does not reflect on the recipe itsself. The only thing I changed was the extra cup of butter. I could...

I didn't read the recipe closely enough and had to dig out my chili pot to hold everything. This is an excellent recipe, even my kids love it!

I scaled this recipe in half, used ground venison instead of stew meat, and used frozen veggies in place of the can to try and cut back on the sodium. This was super simple and a great way to us...