Venison goes into a pot with tomatoes, potatoes, green beans, corn, and carrots. Everything simmers until tender for the best Venison Vegetable Soup.
I absolutely adore soup year-round. My mom always made a big batch of beef vegetable soup on cold, snow days and I just knew I had to make a venison version. So, I give you…THE venison vegetable soup!
But seriously, there’s just something about soup that speaks to my soul. It’s one of my favorite things to make because you can just kind of start dumping ingredients into a pot and voila! A really cozy & crave-able meal.
In fact, I love soup so much, I have a FREE 6 recipe wild game soup guide! Click here to snag your copy!
But back to the venison vegetable soup. It REALLY takes me back to being a little girl. My brother and I would burst inside after a long day of playing in the snow and pile all of our cold-weather gear by the door.
We’d rush over to the fireplace and our mom would bring us hot chocolate and some type of quick bread for a snack. For dinner…the beef vegetable soup. It was so hearty but SO healthy. Even my brother who didn’t love vegetables would scarf down multiple servings.
How do you make vegetable soup with venison?
Making a version of that soup with deer meat couldn’t be easier. All you need to do is saute the vegetables and meat. I then like to add herbs and seasoning before adding broth/stock, it helps the flavor.
I take a shortcut by letting the soup cook and then I add in frozen, pre-chopped vegetables (I like a blend of green beans, carrots, corn and peas) right before I serve the soup! That way, the frozen veggies don’t get soggy.
Honestly, you can use this recipe as a template and use vegetables that you have laying around in the fridge, too. I call that “clean out the fridge soup”.
Side note – my little girl also LOVES this soup recipe. She’s 6 months old and I blend it right up for her to woof down!
What makes it taste good with deer meat?
The trick is to make sure you use the red wine vinegar. And, I like to round out the flavors at the end by adding a bit of fresh lemon juice. A little bit of acid helps to accentuate that richer flavor of venison. That’s why using this recipe, not a recipe that’s developed for beef, is best.
What’s the difference between venison soup and venison stew?
I have a WONDERFUL, well-loved venison stew recipe on the blog. The difference between this recipe and that comes down to a few things:
- My stew has a richer, slightly thicker, more robust broth. There’s tomato paste and Worcestershire at play.
- The stew also has chunkier vegetables. I like a smaller dice on these veggies for this soup!
- This vegetable soup has more veggies than the stew, too (go figure, haha)!
However you want to look at it, this soup is the perfect healthy & hearty meal your entire family will LOVE!
Get my FREE 6 recipe Wild About Soup Season download for MORE soup & stew recipes!
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Venison Vegetable Soup
Venison and load of veggies go into a pot with tomatoes, potatoes, green beans, corn, and carrots. Everything simmers until tender.
- Prep Time: 10 minutes
- Cook Time: 1 hour and 15 minutes
- Total Time: 53 minute
- Yield: 8 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 Tbsp. olive oil
- 1 yellow onion, diced
- 3–4 celery stalks, diced
- 2 carrots, diced (optional, see note)*
- 1 lb. venison stew meat*
- 4 garlic cloves, minced
- 1 Tbsp. herbs de Provence
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 lb. red or yellow potatoes, cubed (about 4 medium potatoes)
- 1 (15 oz) can diced tomatoes, drained
- 1 Tbsp. red wine vinegar
- 4 cups beef (or venison) stock
- 1 (10oz) package frozen mixed vegetables – corn, carrots, green beans & peas are what I use*
- lemon, optional
Instructions
- Start by heating the olive oil over medium heat in a large pot. Add the onions, celery and carrots and saute for about 5 minutes.
- Then, add the venison and let it brown, cooking for an additional 5-7 minutes, or until the venison has color.
- Next, add the garlic, herbs de Provence, salt, and pepper. Saute for 2 more minutes before adding the potatoes and tomatoes. Stir everything together, deglaze the pan with the red wine vinegar, and then pour in the stock.
- Bring the soup to a boil, reduce the heat to low, and cover. Let it cook for 1-2 hours over low heat.
- When you’re ready to serve, pour in the frozen vegetables, remove from the heat, and enjoy! Finish with a squeeze of lemon if desired!
Notes
- If you don’t love carrots, feel free to omit the fresh ones if your frozen veggie blend has them. I happen to like having lots.
- You can use deer meat, elk, bear, bison, moose, antelope, and even beef in this recipe.
- If you’d like, you can use fresh green beans, corn, and peas, too. Just add about a cup and a half to two cups of veggies total. Just add when you add the potatoes and tomatoes if using fresh.
Keywords: venison, soup, veggie soup
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