Vegetable Deer Soup Recipe -
Vegetable Deer Soup Recipe
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Vegetable Deer Soup

Recipe by  

"This is a hearty vegetable and venison soup. Everyone that I have fixed it for just loves it!"

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Ingredients Edit and Save

Original recipe makes 10 quarts Change Servings
  • PREP

    45 mins
  • COOK

    2 hrs

    2 hrs 45 mins


  1. Melt 1/2 cup of butter in a large pot over medium-high heat. Brown the cubed venison in the hot butter, stirring frequently. Add the cabbage, potatoes, peas, carrots, green beans, corn, diced tomatoes, and remaining 1 cup of butter. Pour in the tomato juice and beef broth, then sprinkle in the sugar, beef bouillon granules, salt, black pepper, cumin, mustard, curry powder, cayenne pepper, parsley, Italian seasoning, and garlic powder. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the venison is tender, and the soup slightly thickened, about 1 1/2 hours.
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Reviews More Reviews

Jan 06, 2009

Who would have thought that it would be this good. The meat was a little chewy...but that does not reflect on the recipe itsself. The only thing I changed was the extra cup of butter. I could not force myself to put that much butter into it and it turned out great. I'm sure that it would have tasted better with it but just to let you know that it was wonderful without the extra fat clogging your arteries.

Dec 07, 2008

I didn't read the recipe closely enough and had to dig out my chili pot to hold everything. This is an excellent recipe, even my kids love it!


14 Ratings

May 14, 2011

I scaled this recipe in half, used ground venison instead of stew meat, and used frozen veggies in place of the can to try and cut back on the sodium. This was super simple and a great way to use up some of that venison in my freezer...not to mention I love soup! Thank you for sharing logansmommy!

Jan 16, 2012

This soup is awesome! I thought my boyfriend was gonna cry while he ate it! He asks for it all the time.

Nov 17, 2010

I used this for my first try at deer vegetable soup and all 7 people loved it!

Mar 31, 2014

First and foremost, this makes a TON of soup!!! Make sure your pot is big enough!!! I made this recipe exactly like it's written with the exception of completely omitting the butter and using frozen veggies instead of canned. I just didn't see the need for the butter with all the other excellent flavors in the soup and wanted to cut down on the calories. I will definitely be making this again!!!

Jan 02, 2014

This is the bomb, I just added a few other things.. Frozen okra and Lima beans!! And did not add the extra cup of butter, 1/2cup was enough!

Jun 05, 2012

This was delicious! Even my picky kids ate it up! I used frozen veggies instead of canned for less salt and more nutrients. I also omitted the cup of butter but did use a couple pats of dairy-free spread.


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  • Calories
  • 163 kcal
  • 8%
  • Carbohydrates
  • 16 g
  • 5%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 559 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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