When the weather turns chilly and you crave something hearty, comforting, and packed with flavor, a warm bowl of vegetable venison soup is just the ticket. This rustic soup combines tender venison meat with an array of fresh vegetables simmered in a rich, savory broth.
It’s a perfect way to enjoy the natural, earthy flavors of wild game alongside the wholesome goodness of garden-fresh produce.
Whether you’re a seasoned hunter looking for a new way to prepare your catch or simply a food lover eager to try something deliciously different, this vegetable venison soup recipe will quickly become a favorite.
It’s nourishing, satisfying, and easy to make, providing a wonderful balance of protein, fiber, and vitamins in every spoonful. Plus, it’s a great dish to share with family and friends on a cozy evening.
Why You’ll Love This Recipe
Vegetable venison soup is a perfect blend of lean protein and nutrient-rich vegetables, making it both healthy and flavorful. The slow simmering process allows the venison to become tender while infusing the broth with deep, gamey richness.
Vegetables like carrots, celery, and potatoes add texture and sweetness, complementing the robust taste of venison beautifully.
This recipe is versatile, easy to prepare, and ideal for meal prepping. You can customize the vegetable mix to your liking or whatever you have on hand.
Plus, it’s a great way to introduce venison to those who might be new to game meat. If you enjoy hearty soups, you might also want to check out our High Protein Vegan Soup Recipes for Healthy Meals for more comforting options.
With simple ingredients and straightforward steps, this soup is a fantastic addition to your winter meal rotation or a special dish for entertaining. Let’s dive into the ingredients and how to make this delicious soup!
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Venison stew meat | 1.5 pounds (about 700g) | Cut into bite-sized cubes |
| Olive oil | 2 tablespoons | For browning the meat |
| Onion | 1 large | Chopped |
| Garlic cloves | 3 cloves | Minced |
| Carrots | 3 medium | Chopped |
| Celery stalks | 2 stalks | Chopped |
| Potatoes | 2 medium | Peel and dice |
| Tomato paste | 2 tablespoons | Enhances depth of flavor |
| Beef or venison broth | 6 cups (1.5 liters) | Homemade or low-sodium store-bought |
| Bay leaves | 2 leaves | For aromatic flavor |
| Dried thyme | 1 teaspoon | Or fresh thyme sprigs |
| Frozen peas | 1 cup | Added near the end |
| Salt and pepper | To taste | Adjust as needed |
| Fresh parsley | 2 tablespoons | Chopped, for garnish |
Equipment
- Large heavy-bottomed pot or Dutch oven – for browning and simmering
- Sharp chef’s knife – to chop vegetables and meat
- Cutting board – for prepping ingredients
- Wooden spoon or spatula – for stirring
- Measuring cups and spoons – for precise ingredient amounts
- Ladle – for serving the soup
- Soup bowls – to enjoy your delicious creation
Instructions
- Prepare the venison: Pat the venison cubes dry with paper towels. This helps get a good sear. Season the meat lightly with salt and pepper.
- Brown the meat: Heat the olive oil in your large pot or Dutch oven over medium-high heat. Add the venison in batches, making sure not to overcrowd the pan. Brown on all sides, about 3-4 minutes per batch. Remove browned meat and set aside.
- Sauté aromatics: In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Add tomato paste: Stir in the tomato paste, cooking for 2 minutes to deepen the flavor without burning.
- Deglaze and combine: Pour in a splash of broth to deglaze the pot, scraping up any browned bits from the bottom. Return the browned venison to the pot.
- Add remaining ingredients: Pour in the rest of the broth, add diced potatoes, bay leaves, and thyme. Stir everything together.
- Simmer the soup: Bring the soup to a boil, then reduce heat to low. Cover and simmer gently for about 1.5 to 2 hours, or until the venison is tender and the flavors meld beautifully.
- Add peas and season: About 10 minutes before serving, stir in the frozen peas. Taste and adjust seasoning with salt and pepper.
- Finish and serve: Remove bay leaves. Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread or your favorite side.
Tips & Variations
For an even richer flavor, marinate the venison overnight with garlic, herbs, and a splash of red wine or vinegar before cooking.
If you prefer a thicker soup, mash a few potatoes in the pot to release their starch or add a tablespoon of flour or cornstarch mixed with cold water to the simmering soup.
Feel free to swap in other root vegetables like parsnips or turnips for a different twist. Adding mushrooms can also deepen the umami notes.
For a spicy kick, add a pinch of smoked paprika or a dash of cayenne pepper when sautéing the vegetables.
Looking for more inventive vegetable dishes? Try our Veggie Quesadilla Recipe Indian Style Easy & Delicious for a flavorful vegetarian option or the Vegan Slow Cooker Recipe for Easy, Delicious Meals for effortless meal prep.
Nutrition Facts
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 320 kcal | 16% |
| Protein | 35g | 70% |
| Fat | 9g | 14% |
| Carbohydrates | 20g | 7% |
| Fiber | 5g | 20% |
| Sodium | 700mg | 29% |
| Vitamin A | 8000 IU | 160% |
| Vitamin C | 25 mg | 42% |
*Percent Daily Values are based on a 2,000 calorie diet.
Serving Suggestions
This vegetable venison soup pairs wonderfully with a slice of rustic sourdough or a warm, crusty baguette to soak up the flavorful broth. For a heartier meal, serve alongside a fresh green salad dressed lightly with lemon and olive oil.
Consider adding a dollop of sour cream or a sprinkle of sharp cheddar cheese on top for a creamy contrast. If you love bread, our Vegan Bread Maker Recipe for Soft and Delicious Loaves is a fantastic homemade option to accompany your soup.
For an adventurous twist, serve the soup with homemade flatbreads such as the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for dipping.
Conclusion
Vegetable venison soup is a nourishing, flavorful dish that perfectly captures the essence of comfort food with a wild game twist. The tender venison melds seamlessly with fresh vegetables and herbs, creating a soup that is both hearty and wholesome.
It’s an ideal recipe for cooler days when you want a meal that warms you from the inside out.
This soup is not only delicious but also packed with nutrients, offering a balanced meal in one pot. Its versatility allows you to adjust the ingredients to your preference, making it a go-to recipe for home cooks of all skill levels.
Whether you’re serving it for a family dinner or a gathering with friends, this vegetable venison soup will impress and satisfy.
Don’t forget to explore more comforting and creative recipes on our site, like the Vegan Cuban Recipes: Delicious Plant-Based Island Flavor for a taste of the tropics or the Vegan Halloween Dessert Recipes That Will Wow Your Guests for sweet endings.
Happy cooking and enjoy every bowl!
📖 Recipe Card: Vegetable Venison Soup
Description: A hearty and nutritious soup combining tender venison with fresh vegetables. Perfect for a warming meal any time of year.
Prep Time: PT20M
Cook Time: PT1H
Total Time: PT1H20M
Servings: 6 servings
Ingredients
- 1 lb venison stew meat, cubed
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, diced
- 1 cup green beans, trimmed and cut
- 6 cups beef or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add venison and brown on all sides, then remove from pot.
- Sauté onion and garlic until translucent.
- Add carrots, celery, and potatoes; cook for 5 minutes.
- Return venison to pot and add broth, diced tomatoes, and thyme.
- Bring to a boil, then reduce heat and simmer for 45 minutes.
- Add green beans and cook for an additional 10 minutes.
- Season with salt and pepper, then serve hot.
Nutrition: Calories: 280 kcal | Protein: 30 g | Fat: 10 g | Carbs: 20 g
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