Venison Vegetable Soup Recipe
Venison Vegetable Soup Recipe photo by Taste of Home
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Venison Vegetable Soup Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 70 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 70 min.
MAKES: 8 servings


  • 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

Nutritional 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.


  1. 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. Yield: 8 servings.
Originally published as Venison Vegetable Soup in Taste of Home December/January 1998, p37

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jetluvs2cook User ID: 1675049 253794
Reviewed Sep. 7, 2016

"So delicious !!!! I didn't have venison so I subbed ground beef in its place! Also added a little bit more water than it calls for because we like our soup 'soupy'!! ?? Used cayenne in place of hot sauce.

Will definitely make this again!!"

ooh! User ID: 5628505 245088
Reviewed Mar. 7, 2016

"I used diced tomatoes with green chili's to add a kick! Best venison recipe EVER!"

Petious User ID: 8015717 21157
Reviewed Sep. 29, 2014

"OK I changed a lot. I used ground Venison cooked in olive oil then added Fresh Carrots, Celery, Onion, Potatoes and let cook for a couple minutes. I added 2 Cups of Red Wine and cooked off the Alcohol. I added 2 cups of beef stock, Fresh Tomatoes, a can of Tomato Sauce (small can), 2 bay leaves, fresh Basil and Fresh Oregano Salt and Pepper to taste. Cooked until the Potatoes were done and served over soup pasta (elbow or ditalini)."

VictoriaElaine User ID: 3422096 25863
Reviewed Feb. 14, 2013

"This is such a great way to use up venison. Very tasty & easy to make. I used 1 lb ground venison, eliminated the frozen veggies & added an extra potato & 3 sliced carrots. In place of one of the cans of diced tomatoes, I used diced tomatoes with jalapenos to give it a kick. Very happy with the results & will be making again!"

hunnyoh User ID: 4549434 16166
Reviewed Jan. 6, 2013

"I used ground venison and also added a bag of coleslaw. Delish!!!"

julieolson User ID: 1510322 16150
Reviewed Sep. 29, 2012

"My family LOVED this soup! I did a few things different though. I put this in my slow cooker. Since we can some of our venison, I used that and I also put the tomatoes and onion in the blender then added it to my crockpot. I have one picky eater, so this way I get the flavor of the onion without him picking them out!"

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