Venison Veggie Soup

Venison Veggie Soup

1 review, 4 star(s). 100% would make again

Ready in 45 minutes

This soup has it all. Add or subtract to suit your taste or what you have on hand. An all time favorite!


1 1/2 pounds Venison Steak or ground; Cut into bite size pieces
1 cup Carrot; diced
1 cup Onion; chopped
1 cup Celery; chopped
2 cups Potatoes; diced
1 cup Peas
1 cup Green beans; diced
1 bunch Greens; chopped
1 Green pepper; chopped
4 cups vegetable juice
2 tablespoons Extra virgin olive oil
1/4 cup rice or barley; uncooked
1 Bay leaf
1 teaspoon Worcestershire sauce
1 Salt and pepper to taste
1 teaspoon Oregano
1/2 teaspoon Marjoram
1 can Kidney beans
1 cup Beef stock
Parmesan cheese grated; for garnish
1 teaspoon Fresh garlic, peeled; minced

Original recipe makes 8 Servings



1. In a large sauce pan or dutch oven, heat oil and brown meat. Remove meat from pan.

2. Add carrots, celery, green pepper and onion and saute until soft. Add garlic saute one minute more.

3. Add beef stock to pan and scrape up browned bits off bottom.

4. Add remaining ingredients except cheese and bring to a boil. Reduce heat and simmer 35-45 mins.

5. Garnish each bowl with parmesan cheese.


You can substitute noodles for the barley or rice. You can substitute ground venison or beef or beef steak/stew meat for the venison steak.

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Calories Per Serving: 651 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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