Venison Vegetable Soup

Venison Vegetable Soup
Venison Vegetable Soup


Getting it done:

Stay Healthy

Yield: 4 Quarts

Serving Size: 1 3/5 cup

Calories: 320

Fat: 2 g

Carbohydrates: 51 g


My Mamaw Inie Shrader made the best vegetable soup in the world and Venison Vegetable Soup is my version of her recipe. She made her vegetable soup with corned beef and most of the time in a kettle instead of a crock-pot, but you know me, I had to try it with ground deer burger, and of course, I loved it.

If you want to cook your soup in 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.


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8 Responses

    1. I have used canned veggies more often than not. I just make sure there is just enough liquid to cover the veggies. Any more than that is too much so notice as you’re pouring the veggies in as to how much liquids are in there as well. You might want to drain the last can or so in order to make sure you don’t have too much liquid.

  1. when I use canned over fresh veggies I still drain and use beed broth. Takes a little of the “wild” taste that not everyone likes so much. I also instead of using just tomatoes will sometimes mix it up with tomato paste and stewed tomatoes. my family doesn’t like tomatoes much so more of the taste less of the visual lol

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