Venison Vegetable Soup Recipe

I’m sharing my Ground Venison Vegetable Soup, a traditional vegetable soup made with ground venison and seasonal vegetables that includes an unexpected pantry twist which keeps it in my regular rotation.

I thought a simple Ground Venison Vegetable Soup would be the last thing I’d get excited about, but this one surprised me. Using ground venison with a handful of carrots gives it a savory backbone, yet theres a freshness that kept pulling me back for another spoon.

I’ve skimmed endless Deer Soup Recipes and most are fine, but this one has that little something that makes you want to test it on friends, secretly proud when they ask for seconds. If you like honest, rustic bowls that arent trying too hard, this might be your new go to.

Ingredients

• Adds lean protein and iron, bold gamey flavor, low in fat compared to beef.
• Sweet, crunchy root with vitamin A and fiber, brightens broth and adds color.
• Starchy, comforting bulk, gives body and mild flavor, adds carbs for satiety.
• Acidic, slightly sweet, adds umami and brightness, provides vitamin C and lycopene.
• Pungent aromatic, small amount adds depth and savory punch, linked to health benefits.
• Liquid backbone, concentrates savory flavor, hydrates ingredients and makes soup cozy.
• Quick sweet veggies, add texture and color, small carbs and some fiber.
• Fresh parsley bright herb finish, brings freshness and a bit of vitamin K.

Ingredient Quantities

• 1 pound ground venison
• 2 tablespoons olive oil
• 1 large onion chopped
• 3 medium carrots peeled and sliced
• 2 celery stalks sliced
• 3 cloves garlic minced
• 2 medium potatoes peeled and diced Yukon Gold or russet
• 1 can 14.5 ounces diced tomatoes undrained
• 2 tablespoons tomato paste
• 6 cups beef or vegetable broth
• 1 cup frozen corn
• 1 cup frozen peas
• 1 cup green beans cut into 1 inch pieces
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley chopped

How to Make this

1. Heat the olive oil in a large pot over medium-high heat, add the ground venison and cook until browned, breaking it up with a spoon; drain any excess liquid if there’s a lot and season with 1/2 teaspoon black pepper while it browns.

2. Push the meat to one side, add the chopped onion to the pot and cook 3 to 4 minutes until soft, then add the minced garlic, sliced carrots and celery and cook another 3 minutes until they start to soften.

3. Stir in the tomato paste and cook 1 minute to deepen the flavor, then add the can of diced tomatoes with their juices and scrape the bottom of the pot to loosen any browned bits.

4. Add the diced potatoes, beef or vegetable broth, Worcestershire sauce, bay leaves, dried thyme, dried oregano and 1 teaspoon kosher salt; bring to a boil, then lower to a simmer.

5. Simmer uncovered about 20 to 25 minutes until the potatoes and carrots are tender, skim any foam or excess fat that rises to the top if you want a clearer soup.

6. Add the green beans, frozen corn and frozen peas, simmer another 5 to 7 minutes until the green beans are tender but still bright, taste and adjust salt and pepper as needed.

7. Remove and discard the bay leaves, stir in the chopped fresh parsley and turn off the heat; let the soup sit a few minutes so flavors marry.

8. For extra depth, taste and add a splash more Worcestershire or a pinch more salt if it seems flat; if soup looks too thick add a cup of hot broth or water until you like the consistency.

9. Serve hot with crusty bread or crackers, leftovers keep well in the fridge for 3 to 4 days and actually taste better the next day.

Equipment Needed

1. Large heavy‑bottomed pot (6 to 8 qt) for browning the venison and simmering the soup
2. Wooden spoon or heatproof spatula to break up meat and stir
3. Sharp chef’s knife for chopping onion, garlic, carrots, celery, potatoes and parsley
4. Cutting board, preferably two if you like to keep meat separate from veg
5. Measuring cups and spoons for broth, tomato paste, Worcestershire and seasonings
6. Vegetable peeler for potatoes and carrots
7. Fine‑mesh skimmer or slotted spoon to skim foam and excess fat
8. Ladle, soup bowls and a can opener for the diced tomatoes and serving

FAQ

Venison Vegetable Soup Recipe Substitutions and Variations

• Ground venison: if you dont have venison, use 1 lb lean ground beef, ground turkey for a milder taste, or ground lamb for a richer, gamier flavor.
• Potatoes (Yukon Gold or russet): swap with sweet potatoes for a touch of sweetness, or use rutabaga or turnips for lower starch, or just add extra carrots and parsnips instead.
• Worcestershire sauce: replace with equal parts soy sauce plus a splash of ketchup or balsamic vinegar, or use 1 tbsp soy sauce and 1 tsp lemon juice for a similar umami tang.
• Frozen corn/peas/green beans: use fresh vegetables when available, canned (drained) versions in a pinch, or swap peas for shelled edamame for more protein.

Pro Tips

1. If your venison is real lean add a little fat when you brown it, like a tablespoon of oil or butter or even some bacon fat, otherwise it can get dry and crumbly.

2. Don’t crowd the pot you want good browning not steamed meat, brown in smaller amounts if needed then combine everything after.

3. Always scrape the bottom after browning and pour a splash of broth or the canned tomatoes to lift those browned bits, thats where a lot of the flavor is hiding.

4. Season in stages and taste as you go; if the soup ends up tasting flat a splash of vinegar or lemon or another small splash of Worcestershire will brighten it right up.

5. Add quick cooking veggies at the end so they stay bright and not mushy, cut the potatoes into even pieces so they cook at the same rate, and if the soup is too thin mash a few potatoes in the pot to thicken it.