Venison and Barley Soup is tenderly cooked venison stew meat with potatoes, celery, onions, carrots, mushrooms and of course barley in a beefy broth.
Venison and Barley Soup is one of my favorite wintertime meals. There’s just something special about sitting in front of a fireplace watching the fire flicker around while cuddled up on the sofa with a blanket and a hot bowl of homemade soup. It relaxes you to the core!
I love fixing this the Friday before a weekend hunt. It’s so nice to come home from a cold morning hunt and have a healthy nutritious meal for lunch within a matter of minutes and you better believe I’ll have it again after that evenings hunt too.
Venison and Barley Soup
|Prep Time: 5 Minutes||Yield: 20 Cups|
|Cook Time: 5 Hours, 15 Minutes||Serving Size: 2 Cups|
|Total Time: 5 Hours, 20 Minutes||Calories: 173|
- 1.5 lb venison stew meat
- 2 large potatoes, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cups carrots, diced
- 2 cups mushrooms (8-10 oz by weight), diced
- 8 cups beef broth
- 1 cup quick pearl barley, uncooked
- 1 Tbsp. olive oil
- Dash of salt & pepper
- Place the trimmed and cut venison into a crock-pot and then cover with potatoes, celery, onions, carrots, and mushrooms.
- Add the beef broth, cover, and let it sit in the refrigerator until the next morning.
- Put the pot back into the base and heat on high about 5 hours and then add the barley and cook for another 15 minutes or until the barley is done.
- Remove the pot from the base so it does continue to cook and serve.
If you’re not comfortable letting the meat and veggies marinade together in the refrigerator, you can keep them separated until time to cook. The liquid will help tenderize the meat and keep the veggies fresh.
For this recipe, I used deer ham. If you use the shoulder or the neck the meat is tougher, so do all you can to tenderize the meat beforehand and you might also want to cook it a little longer.
Quick pearl barley does not need pre-soaked and usually cooks within about 12-15 minutes. That’s why it is added last.
If you’re more of a stew person, you can turn this soup into a stew if you want. Just use less beef broth and if needed you can thicken it up using some cornstarch and water or flour. If you want it thinner just add more broth.
This is great served with saltine crackers, cornbread, or even a biscuit. It’s so delicious on the first day, but it’s even better the next day. I haven’t tried home-canning it yet because I never have enough leftover, but I think this would be beautiful in a jar sitting in the pantry.
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The good, the bad and the delicious…
- Venison and Barley Soup is very low in extremely diet-friendly. It is low in calories, fat, cholesterol, and sugar and high in protein, vitamin a, potassium and iron and has other important vitamins.
- The only negative thing about the soup is that it is a little high in sodium, especially for those of you on a low-sodium diet.
See my tips below for making this a more diet-friendly recipe.
Venison and Barley Soup Nutrition Facts
|Yields: Abt. 20 cups||Serving Size: 2 cups|
|Calories 173||Calories from fat: 16|
|% Daily Value*|
|Total Fat 3 g||4%|
|Saturated Fat 1 g||3%|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 36 mg||12%|
|Sodium 1806 mg||75%|
|Potassium 493 mg||14%|
|Total Carbohydrates 29 g||10%|
|Dietary Fiber 3 g||11%|
|Sugars 3 g|
|Protein 18 g||37%|
|Vitamin A 88%||Vitamin C 12%|
|Calcium 4%||Iron 14%|
*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.
To make this recipe more diet-friendly…
- To help lower the sodium use a salt alternative for the added salt in the recipe or leave it out. Also, use a low-sodium beef broth or make your own venison broth. You could also eat less than 2 cups. This meal is very filling.
- To help lower the fat, which is not too bad already, you can use a low-fat beef broth or make venison broth.
- Whatever changes you make to your Venison and Barley Soup, you can recalculate the nutrition facts at myfitnesspal.com