Venison Vegetable Soup

Venison Vegetable Soup
Venison Vegetable Soup

My Mamaw Inie Shrader made the best vegetable soup in the world and Venison Vegetable Soup is my version of her recipe.

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, as per the recipe below, it takes about 6 hours.

Venison Vegetable Soup

Prep Time: 5 MinutesYield: 4 Quarts
Cook Time: 6 HoursServing Size: 1 3/5 cup
Total Time: 6 Hours and 5 MinutesCalories Per Serving: 320


  • 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 calories and saturated fat. It is high in potassium and dietary fiber and very high in vitamin A, vitamin C, and iron.
  • This soup might also be too high in cholesterol, sodium, and sugar. 

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

Venison Vegetable Soup Nutrition Facts

Yields: 4 QuartsServing Size: 2 cups
Calories 320 Calories from fat: >1 
 % Daily Value*
 Total Fat 2 g4%
 Saturated Fat 1 g4%
 Monounsaturated Fat 0 g 
 Polyunsaturated Fat 0 g 
 Trans Fat 0 g 
 Cholesterol 63 mg21%
 Sodium 1064 mg44%
 Potassium 1265 mg36%
 Total Carbohydrates 51 g17%
 Dietary Fiber 9 g37%
 Sugars 21 g 
 Protein 24 g 47%
 Vitamin A 118% Vitamin C 73%
 Calcium 13% Iron 30%

*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 cholesterol and fat 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 and it will be just as delicious! 
  • To help lower the sugar you could omit some of the higher sugar-containing veggies. The celery in this soup has 0.04 g, carrots have 11.57 g, potatoes 4g, green beans 5.43 g, sweet peas 18.07 g, whole kernel corn 32.00 g, stewed tomatoes 96.00 g. Whatever veggies you omit just remember this is vegetable soup, so maybe you could eat half of a serving instead of the whopping 2 cups.
  • To help lower the sodium omit the added salt or use a salt alternative. Also, make sure you use unsalted tomatoes and veggies.  
  • Whatever changes you make to your Venison Vegetable Soup, you can recalculate the nutrition facts at

Bon Appétit

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8 thoughts on “Venison Vegetable Soup”

    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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