This is a hearty vegetable and venison soup. Everyone that I have fixed it for just loves it
Vegetable Deer Soup Ingredients
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
How to Make Vegetable Deer Soup
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.
Vegetable Deer Soup Nutritions
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
ServingSize:
Sodium: 559 mg
Sugar: 5 g
TransFat:
UnsaturatedFat:
Vegetable Deer Soup Reviews
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. Im 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.
I didnt 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 use up some of that venison in my freezer...not to mention I love soup Thank you for sharing logansmommy
This soup is awesome I thought my boyfriend was gonna cry while he ate it He asks for it all the time.
I used this for my first try at deer vegetable soup and all 7 people loved it
First and foremost, this makes a TON of soup Make sure your pot is big enough I made this recipe exactly like its written with the exception of completely omitting the butter and using frozen veggies instead of canned. I just didnt see the need for the butter with all the other excellent flavors in the soup and wanted to cut down on the calories. I will definitely be making this again
This was delicious Even my picky kids ate it up I used frozen veggies instead of canned for less salt and more nutrients. I also omitted the cup of butter but did use a couple pats of dairy-free spread.
This is the bomb, I just added a few other things.. Frozen okra and Lima beans And did not add the extra cup of butter, 1/2cup was enough
Love it. Didnt add 64oz of tomatoe juice but instead about 30oz. Of v8 vegetable juice. Had it with no knead beer bread from all recipes.com everyone loved it all.
I had most of the ingredients but my pantry was pretty bare. Was missing the tomato juice but didnt make a difference. Its was still pretty good. A couple minor deviations on veggies and pow---pretty good.
Great recipe I tweak it a little to suit our tastes. I do omit the additional CUP of butter. I sweat the cabbage and onions in the initial 1/2 cup of butter initially and then continue with the recipe.
The soup I will always make when we have some deer meat. Thank you so much for the recipes. After making it for several times, I make some adjustments to my taste : I use 1/2 cup of butter only, all fresh veggies, no peas, brussel sprout for cabbage, using chicken stock/granules if they are available, using 1 tablespoon instead of a pinch for each spice, and simmer it longer (2-3 hours) until the raw carrots taste gone. Its frozen good too
I didnt think my boys would even try it, but they tried it and loved it they ate more then I did. I had leftovers the next day but when I got in from work I found my boys and hubby had devoured it and the pot was in the sink no scraps or a piece of nothin was left....it was de-lish (lol)
Very tasty We added bow tie pasta for some of the picky eaters at our house. Excellent with bread too I left out the 1 cup of butter and skimmed the fat while it simmered.
I halved the recipe. And used what I had (no canned tomatos) tomato sauce, ground deerburger & didnt have parsley. But it still turned out great Not to gamey tasting at all. Thanks
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