This is a very simple ground venison soup recipe that I make quite often for my family. It is so healthy and tasty. The whole family likes it — the toddler especially, he just loves it!
The great thing about this soup is that you can adjust the vegetables to suit your family’s taste. I like to use frozen vegetable blend because it’s so handy. But you can use fresh from your garden, or whatever you like. Add parsnips or leeks, swap out the russet potatoes for sweet potatoes or reds. Don’t be afraid to change it up!
How to make Ground Venison Vegetable Soup
Start with a pound and a half of ground venison. You can use just one pound of meat and it will be just fine. But I package my meat in 1.5 lb packages because we like to get a lot of protein in our diet. Heat a dutch oven or stockpot, and start frying the meat.
Next, dice an onion and some garlic. Add it to the meat and continue frying till the meat is no longer pink. While the meat is frying, peel and cube the potatoes.
Finally, add the remaining ingredients: water, potatoes, tomato sauce, seasonings, and bouillon. Turn the heat to low, put the lid on, and simmer for 30-40 minutes, or until vegetables are tender. Stir occasionally.
Can I freeze Ground Venison Soup?
Yes indeed. Place in a plastic freezer-safe bag or these nifty soup cube containers (affiliate link) on Amazon, and store in freezer up to 3 months. To thaw, place in a kettle, add 1/4 cup water, and slowly heat till bubbling.
Can I use beef broth instead of water and bouillon?
Yes you can! I tend to have bouillon in my fridge more often than broth, so that is what I use. Broth works great.
What if I don’t have Complete Seasoning?
You can just substitute 1 tsp salt, 1/2 tsp garlic powder, and 1 tsp Italian seasoning.
Ground Venison Vegetable Soup
- 1½ lb ground venison
- 1 onion chopped
- 4 cloves garlic diced
- 2 cups mixed vegetables frozen
- 15 oz tomato sauce
- 4 medium potatoes cubed
- 2 teaspoons Better Than Boullion
- 2 teaspoons Complete Seasoning
- 1 teaspoon rosemary dried
- 1 teaspoon thyme dried
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspooon black pepper
- 1 quart water
- Heat a dutch oven or heavy stockpot over medium heat. Add the meat, onion, and garlic and fry till browned (no pink remaining).
- Add water, bouillon, tomato sauce, frozen vegetable, and seasonings. Stir well.
- Cover with a lid and simmer for 30 minutes or until vegetables are tender, stirring occasionally.