Venison Vegetable Soup

Venison Vegetable Soup

My Mamaw Inie made the best vegetable soup in the world. I can still see her standing in the kitchen waiting for it to get done. Every so often she’d stir it and take a big whiff. It scented the whole house.

She’d say, “It’s done” and everyone would gather in the kitchen. She’d fill everyone’s bowl with her big silver dipper and cut a piece of homemade cornbread to go with it. Most of us went back for seconds and sometimes thirds. With every bite, you could taste the love she put into it.

She made her vegetable soup with corned beef, but you know me, I had to try it with ground deer burger and of course I loved it.

Venison Vegetable Soup, if fixed in a kettle, takes about an hour. If fixed in a crock-pot it takes about 6 hours.

Venison Vegetable Soup

Prep Time: 5 minutes

Cook Time: 6 hours

Total Time: 6 hours, 5 minutes

Yield: 4 Quarts

Serving Size: 1 3/5 cup

Calories per serving: 247

Fat per serving: 1.3g

Venison Vegetable Soup


  • 1 lb of ground deer burger
  • 4 large potatoes (4 1/2 cups)
  • 4 carrots (2 cups)
  • 1 yellow onion
  • 4 celery stalks (optional)
  • 2 cups of green beans (or one 14.5 oz can)
  • 2 cups of whole kernel corn (3-4 ears of corn or one 14.5 oz can)
  • 2 cups of green sweet peas (or one 14.5 oz can)
  • 2 quarts of tomatoes (whole or diced, unflavored)
  • Salt & black pepper to taste (optional)


  1. First, cut up your potatoes, carrots, and celery and place them in a large crock-pot with just enough water to cover the veggies. Turn the pot to high heat and let it cook for 3 hours.
  2. Fry 1 pound of ground deer burger in a frying pan, breaking it up into very small pieces as it fries. Drain the excess oil from the meat and set it in the fridge to use later.
  3. After the veggies have cooked for 3 hours, add the deer burger and the other ingredients – green beans, corn, peas, onions, and tomatoes and let that cook for another 3 hours or until all of the veggies are done to your liking. Then season with salt and black pepper (optional).

If you use a kettle instead of a crock-pot, cook the potatoes, carrots, and celery for about 30 minutes on medium-high heat and then add all of the other ingredients and let it simmer for another 30 minutes or until all of the veggies are done.

You can serve Venison Vegetable Soup with a fresh pan of cornbread or saltine crackers, but whatever you do serve it with love like my Mamaw Inie.


The good, the bad and the delicious…

  • Venison Vegetable Soup very low in saturated fat and has no cholesterol. It’s very low in sodium, high in dietary fiber and potassium. It’s very high in vitamin A, vitamin B6, and vitamin C.
  • It’s also high in sugar.

Venison Vegetable Soup Nutrition Facts

Nutrition Grade: A

Yields: 4 Quarts Serving Size: 1 3/5 cup
Calories 247
% Daily Value*
 Total Fat 1.3g 2%
 Saturated Fat 0.0g 0%
 Trans Fat 0.0g
 Cholesterol 0mg 0%
 Sodium 42mg 2%
 Total Carbohydrates 44.1g 15%
 Dietary Fiber 9.2g 37%
 Sugars 10.2g
 Protein 16.9g
Vitamin A 114%
Vitamin C 113%
Calcium 6%
Iron 15%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

To make this recipe more diet-friendly…

  • You could omit the potatoes and the sugar would drop to 8.5.
  • You could omit other veggies as well, but this is vegetable soup, so maybe you could eat a half of a serving instead, which would bring the sugars down to 5.1g.

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