Venison Barley Soup
There’s something undeniably comforting about a bowl of homemade soup, especially when it’s as hearty and nutritious as this venison barley soup.
Combining tender venison stew meat with wholesome pearl barley, this soup is packed with flavor and nourishment.
The rich beef broth, infused with thyme, oregano, and a hint of tomato, creates a delicious base that perfectly complements the sautéed vegetables.
Whether served as a main course with crusty bread or as a starter to a larger meal, this venison barley soup is a satisfying dish that brings warmth and comfort to any table.
Garnished with fresh parsley, each bowl is a celebration of robust flavors and wholesome ingredients.
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Ingredients:
- 2 Tbsp. olive oil
- 1 lb venison stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 8 cups beef broth
- 1 cup pearl barley
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. Sear the Venison:
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add venison pieces and cook until browned on all sides. Remove venison from the pot and set aside.
2. Sauté Vegetables:
- In the same pot, add the chopped onion, minced garlic, sliced carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
3. Build the Soup Base:
- Return the browned venison to the pot. Add beef broth, pearl barley, diced tomatoes, dried thyme, dried oregano, and bay leaf. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1 hour, allowing the flavors to meld and the venison and barley to become tender.
4. Season and Serve:
- Remove the bay leaf from the soup. Taste and adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or a side salad for a complete meal.
Ingredients
- 2 tbsp olive oil
- 1 lb venison stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 8 cups beef broth
- 1 cup pearl barley
- 14.5 oz diced tomatoes, undrained (1 can)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- salt and pepper to taste
- fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add venison pieces and cook until browned on all sides. Remove venison from the pot and set aside.
- In the same pot, add the chopped onion, minced garlic, sliced carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- Return the browned venison to the pot. Add beef broth, pearl barley, diced tomatoes, dried thyme, dried oregano, and bay leaf. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1 hour, allowing the flavors to meld and the venison and barley to become tender.
- Remove the bay leaf from the soup. Taste and adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or a side salad for a complete meal.
