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Venison Vegetable Soup

Name: Venison Vegetable Soup
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 2 quarts
Ingredients: 3/4 pound venison, cubed; 1 tablespoon vegetable oil; 1 cup diced onion; 1 package (16 ounces) frozen mixed vegetables; 2 cans (14-1/2 ounces each) diced tomatoes, undrained; 2 cups cubed peeled potatoes; 2 cups water; 1 tablespoon sugar; 2 teaspoons beef bouillon granules; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon garlic powder; 1/4 teaspoon hot pepper sauce

6 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 70 min.

Makes

2 quarts

Updated: Jun. 30, 2023

We always seem to have venison in the freezer, so I came up with the recipe for this delicious soup as a different way to use some of that meat. It makes a great lunch or light supper served with garlic bread and a salad. -Susette Reif, Liberty, Pennsylvania

Venison Vegetable Soup Recipe photo by Taste of Home

Ingredients

3/4 pound venison, cubed
1 tablespoon vegetable oil
1 cup diced onion
1 package (16 ounces) frozen mixed vegetables
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups cubed peeled potatoes
2 cups water
1 tablespoon sugar
2 teaspoons beef bouillon granules
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon hot pepper sauce

Directions

In a Dutch oven or large saucepan, brown venison in oil. Add onion; cover and simmer for 10 minutes or until tender. Add remaining ingredients; cover and simmer 1 hour longer or until meat is tender.

Nutrition Facts

1 cup: 192 calories, 4g fat (0 saturated fat), 51mg cholesterol, 801mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.