Ground Venison Vegetable Soup

Looking for a quick and satisfying meal that’s packed with flavor and nutrition? This ground venison vegetable soup is the perfect solution.

Combining lean ground venison with an assortment of vegetables and savory seasonings, this soup is both hearty and wholesome.

The addition of cubed potatoes and a mix of frozen vegetables like peas, corn, green beans, and carrots makes it a complete meal in a bowl. Infused with rich tomato sauce and aromatic herbs, this soup offers a delightful blend of textures and tastes.

Ready in just an hour, it’s an ideal option for busy weeknights or a cozy weekend dinner.

Serve it hot with crusty bread or crackers for a comforting and delicious experience.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients:

  • 1½ lb ground venison
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups frozen mixed vegetables (such as peas, corn, green beans, and carrots)
  • 1 can (15 oz) tomato sauce
  • 4 medium potatoes, cubed
  • 2 tsp Better Than Bouillon (or 2 bouillon cubes)
  • 2 tsp Complete Seasoning (or a mix of 1 tsp salt, 1/2 tsp garlic powder, and 1 tsp Italian seasoning)
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 tsp chili powder (optional)
  • 1/2 tsp black pepper
  • 1 quart water

Instructions:

1. Brown the Venison:

  • Heat a large Dutch oven or heavy stockpot over medium heat. Add the ground venison, chopped onion, and minced garlic. Cook until the venison is browned and the onion is tender, about 8-10 minutes.

2. Add Ingredients:

  • Add the water, bouillon, tomato sauce, cubed potatoes, frozen mixed vegetables, rosemary, thyme, chili powder (if using), and black pepper. Stir well to combine.

3. Simmer:

  • Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 30-35 minutes, or until the vegetables and potatoes are tender, stirring occasionally.

4. Serve:

  • Taste and adjust seasoning if necessary. Ladle the soup into bowls and serve hot with crusty bread or crackers.

Ground Venison Vegetable Soup

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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

  • 1.5 lb ground venison
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups frozen mixed vegetables (such as peach, corn, green beans, and carrots)
  • 15 oz tomato sauce (1 can)
  • 4 medium potatoes, cubed
  • 2 tsp powdered bouillon (or 2 bouillon cubes)
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 tsp chili powder (optional)
  • 1/2 tsp black pepper
  • 1 quart water

Instructions

  • Heat a large Dutch oven or heavy stockpot over medium heat. Add the ground venison, chopped onion, and minced garlic. Cook until the venison is browned and the onion is tender, about 8-10 minutes.
  • Add the water, bouillon, tomato sauce, cubed potatoes, frozen mixed vegetables, rosemary, thyme, chili powder (if using), and black pepper. Stir well to combine.
  • Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 30-35 minutes, or until the vegetables and potatoes are tender, stirring occasionally.
  • Taste and adjust seasoning if necessary. Ladle the soup into bowls and serve hot with crusty bread or crackers.

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