Vegetable Deer Soup

Vegetable Deer Soup

9 Reviews 1 Pic
  • Prep

    45 m
  • Cook

    2 h
  • Ready In

    2 h 45 m
logansmommy
Recipe by  logansmommy

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

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Ingredients

Adjust Servings

Original recipe yields 10 quarts

Directions

  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 (9)

Rate This Recipe
mtngrl
17

mtngrl

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 not force myself to put that much butter into it and it turned out great. I'm sure that it would have tasted better with it but just to let you know that it was wonderful without the extra fat clogging your arteries.

nemo
8

nemo

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!

Soup Loving Nicole
7

Soup Loving Nicole

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 use up some of that venison in my freezer...not to mention I love soup! Thank you for sharing logansmommy!

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Nutrition

Amount Per Serving (40 total)

  • Calories
  • 163 cal
  • 8%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 16 g
  • 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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Ground Beef Vegetable Soup

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