Venison Pepper Soup

Peppers, peppers and more peppers–oh, and ground venison, tomatoes, onions, garlic, oregano, basil and rice and then top all of that deliciousness with cheddar cheese and maybe a dollop of sour cream. 

How many of you are drooling now? Lord knows I am! I just had this for dinner yesterday and I’m already wanting more. As a matter of fact, the bowl in the above picture was my dinner yesterday.

Venison Pepper Soup is a really popular comfort food here at the Payne house. It’s like stuffed peppers, but for lazy people–hence, why I love it so much! In just over 30 minutes you’ll have a delicious and nutritious meal for your family and it tastes like you spent hours in the kitchen. It will be our little secret that it was only 33 minutes 😉

Feel free to print our recipe card:

Venison Pepper Soup

Prep Time: 3 minutes

Cook Time: 30 minutes

Total Time: 33 minutes

Yield: 12 cups

Serving Size: 1.5 cups

Calories per serving: 265

Fat per serving: 11 g

Venison Pepper Soup

Ingredients

  • 1 lb venison, ground
  • 2 Tbsp. olive oil, for frying
  • 1 yellow onion, chopped
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 2 cloves garlic, minced
  • 2 14.5 oz cans of petite diced tomatoes
  • 1 15 oz can of tomato sauce
  • 2 1/2 cups of beef broth
  • 1 tsp. basil
  • 1 tsp. oregano
  • Dash of salt
  • Dash of black pepper
  • 1 cup uncooked long grain white
  • Cheddar cheese, optional
  • Sour cream, optional

Instructions

  1. In a large pot on medium heat add 1 Tbsp. of olive oil. Add the chopped veggies and cook for a few minutes. Then add the garlic and a dash of salt and pepper and saute for about 30 more seconds.
  2. Then add the ground venison and break it up as it cooks. It should be done in about 7 minutes.
  3. Once done, add all of the tomatoes, and the broth, basil, and oregano and bring it to a boil and then turn the heat down to low and let it slow simmer, covered for about 20 minutes.
  4. Prepare rice according to directions on package or use 3 cups of leftover rice and mix it into the soup.
  5. Dip out some soup and top with cheddar cheese and a dollop of sour cream (optional).
https://www.deerrecipes.online/venison-pepper-soup/

D   E   L   I   C   I   O   U   S

For a thinner soup add more broth or use less rice. If you think you’ll have leftovers or if this meal is a meal prep for the rest of the week, keep the rice in a separate bowl and only mix it into the soup when you’re ready to eat it because it will be sort of mushy the following days if you add it when cooked – yuck!

This soup goes great with grilled cheese sandwiches and crackers, but my husband likes to eat it with biscuits or flatbread. My youngest son likes it plain, so experiment and see how you like it best.

The good, the bad and the delicious…

  • Venison Pepper Soup is low in calories, high in potassium, fiber, protein, vitamin A, iron and very high in vitamin C and has only 5 grams of sugar.
  • This soup might be a little high in cholesterol, saturated fat, and sodium for those of you on a special diet. 

See my tips below for making this a more diet-friendly recipe.

Venison Pepper Soup Nutrition Facts

Yields: 12 cups Serving Size: 1.5 cups
Calories 265  Calories from fat: 37 
% Daily Value*
Total Fat 11 g 17%
 Saturated Fat 5 g 27%
 Monounsaturated Fat 3 g
 Polyunsaturated Fat 0 g
 Trans Fat 0 g
Cholesterol 46 mg 15%
Sodium 805 mg 34%
 Potassium 609 mg 17%
Total Carbohydrates 29 g 10%
 Dietary Fiber 3 g 13%
 Sugars 5 g
 Protein 16 g  33%
 Vitamin A 16%  Vitamin C 75%
 Calcium 3%  Iron 9%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc. 

NOTE: If you add the optional ingredients (cheese and/or sour cream), please remember to calculate those calories, etc…as well.

To make this recipe more diet-friendly… 

  • To help lower the cholesterol use less fat in your ground venison burger. This recipe was calculated using 80/20 ground venison burger because that’s what most hunters use. If your burger has less fat this recipe will also have less fat and cholesterol. You can use ground venison that has no fat added in this recipe and it will still be delicious!
  • To help lower the saturated fat even further, use a different oil for frying the veggies and burger. If you have a Gotham Steel pan, you can omit the oil completely because it will not stick. Once the meat and veggies are done transfer it to a larger pot before adding everything else.
  • To help lower the sodium use a low-sodium beef broth or use venison broth. You could also use a salt alternative for the added salt in the recipe.
  • The serving size is a whopping 1 1/2 cups so you could eat a little less–try 1 cup instead of 1 1/2. Venison is always very filling and so is rice, so as you can imagine Venison Pepper Soup is extremely filling.
  • Whatever changes you make to your Venison Pepper Soup, you can recalculate the nutrition facts at myfitnesspal.com

Bon Appétit ?

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