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Last Updated on April 17, 2024 by Jess
If I was told I could only eat one type of food for the rest of my life, I would ask for soup in a heart beat. It’s my favorite. Maybe it’s because I always perpetually cold. Or maybe it’s because I get to chop all the vegetables, and for reasons I don’t understand, it’s cathartic for me. All I know is soup makes my soul and tastebuds sing and this vegetable and venison soup is so good, it surprises me every time I throw it together!
We had guests this weekend and the whole New Year’s Eve timing made it hard for us to think about planning for meals. It was Friday, but it sure felt like a Tuesday and our house wasn’t even clean! Enter this recipe–I love this vegetable and venison soup because I almost always have everything on hand, there are so many beautiful colors, and the flavor is delightful! The next time you need a quick meal that will leave you with some leftovers, give this one a try! –Jess
Your ingredients:
- 1 pound ground protein (we do our own ground venison but pick your own favorite-turkey, beef, combination of both), seasoned with salt and pepper and browned
- 2 1/4 cups diced carrots (3 large)
- 2 cups diced onion (2 medium)
- 1 1/2 cups diced celery (4 stalks)
- 3 teaspoons minced garlic
- 1 teaspoon each pepper, salt, and basil
- 8 cups beef stock (I love the Orrington Farms beef base to make my own! Only thing I use 😉)
- 1 14.5 ounce can diced tomatoes (I used oregano and basil seasoned)
- 1 15 ounce can of kidney beans, drained and rinsed
- 2 cups frozen corn
- 2 cups frozen peas
- 1/2 cup dry barley, cooked according to directions or tossed in with everything else (but you will need to simmer the soup longer if that’s the case)–optional
- Olive oil
Your Steps to Vegetable and Venison Soup
Heat 1 tablespoon of olive oil in large saucepan. Add garlic, carrots, onion, and celery. Season with basil, salt, and pepper. Sauté for 8-10 minutes, until soft.
Put into large soup kettle with remaining ingredients (if you are using broth base, add 10 cups of water first, heat to boiling, and stir in broth base. The add in remaining ingredients). Allow to simmer on low for at least 30 minutes to allow all those flavors to mingle ❤️😍 Sometimes I like to mix in 1/4-1/2 cup dry barley too, cooking per directions on package. But truly, this is a great recipe to throw together even without it. Serve with some crusty bread and you’ll feel like you’re winning at life! Let me know what you think!
Tools of the trade
This beef base is to die for. And a cast iron Dutch oven? A must in the kitchen.
Looking for another wonderful, but totally different venison soup? Check out my root vegetable and venison soup!
Kitchen Sink Vegetable and Venison Soup
Ingredients
- 1 pound ground protein browned
- 2 1/4 cups diced carrots 3 large
- 2 cups diced onion 2 medium
- 1 1/2 cups diced celery 4 stalks
- 3 teaspoons minced garlic
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1 teaspoon basil
- 8 cups beef stock
- 1 14.5 ounce can diced tomatoes undrained
- 1 15 ounce can of kidney beans drained and rinsed
- 2 cups frozen corn
- 2 cups frozen peas
- Olive oil
Instructions
- Heat 1 tablespoon of olive oil in large saucepan.
- Add garlic, carrots, onion, and celery. Season with basil, salt, and pepper.
- Sauté for 8-10 minutes, until soft.
- Put into large soup kettle with remaining ingredients.
- Allow to simmer on low for at least 30 minutes to allow all those flavors to mingle.
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