Venison Vegetable Soup

Venison Vegetable Soup

26 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
Recipe by  JAIMEE

“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.”

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Adjust Servings

Original recipe yields 8 servings



  1. 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.
  2. 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.

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Reviews (26)

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This soup was excellent, with a few important additions. First, add 2-3 cloves minced garlic when browning the meat. Then, when all the veggies and spices are added, add the following also: 1/2 cup red wine, 1/2 tsp. each basil and oregano, and 1 Tab. Worchestershire sauce. Omit the sugar. I don't normally care for vension, but since my husband hunts, I have to prepare it. I LOVED this soup! Thanks!



Very good soup which my boyfriend and roommate LOVED! Let me rephrase that - my boyfriend's whole picky family loved it too! I cubed my own celery, carrots, and green peppers. I also threw in a TBLS of minced garlic, and used 1 can of beef broth and one less cup of water. If you use "fresh" venison (meaning - it hasn't sat in your freezer forever. Venison tends to taste gamier the longer it sits in your freezer) you can't tell the meat is venison. Very good, very easy, and when I'm in the mood to spoil my man, I'll send some with him when he heads up north to the cabin. Thanks Jaimee!



Three words....YUM, YUM, YUM!!! Absolutely delicious and not a soup that sits in your belly for hours or makes you feel overstuffed. I did, however, use "ground" venison (Deer meat) instead of cubed and substituted fresh veggies instead of frozen. I also used real garlic (3 large cloves) instead of the powdered version. A word of caution to you "finiky" folks...this soup WILL retain it's "gamey" flavor, though it is rather subtle. Do not think that you can simply simmer it out. If you love Venison, you'll love this soup! A+++

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Amount Per Serving (8 total)

  • Calories
  • 195 cal
  • 10%
  • Fat
  • 3.4 g
  • 5%
  • Carbs
  • 25.4 g
  • 8%
  • Protein
  • 15.6 g
  • 31%
  • Cholesterol
  • 43 mg
  • 14%
  • Sodium
  • 608 mg
  • 24%

Based on a 2,000 calorie diet



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Spicy Vegetable Beef Soup


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Fat-Free Vegetable Soup