Venison Bone Broth Vegetable Soup

This savory venison bone broth vegetable soup is perfect for a cold winter’s day. Made with a healthful venison bone broth and seasonal vegetables, it’s packed with flavor and nutrients. You’ll find instructions for both slow cooker, stove-top, and Instant Pot, too!

This recipe was developed in partnership with The Honest Bison. All opinions are our own.

There’s nothing like a warm bowl of vegetable soup when it’s below freezing outside! This venison vegetable soup recipe incorporates a few non-traditional vegetables – expanding from the basic corn and green beans you find in most vegetable soup recipes.

The recipe calls for using an Instant Pot (pressure cooker), but check the notes section because we’ve also included directions for using a slow cooker and stove-top.

No venison bones, no problem! You can order venison bones easily from The Honest Bison. Or, we’ve also included instructions for how to use beef bone broth with ground venison for a ground venison vegetable soup recipe.

Ingredients Needed

• 2-pound mixture of venison knuckle, marrow, and soup bones
  • ½ pound venison knuckle bones
  • ½ pound venison marrow bones
  • 1 pound venison soup bones
• 2 celery ribs
• 2 large carrots
• 1 white onion
• 1 15 oz. can diced tomatoes
• 3 cloves of garlic
• 8-10 cups of water
• 3-4 bay leaves
• 3-4 sprigs of fresh thyme
• ½ tsp. salt
• ½ tsp. cracked black pepper
• 1 large zucchini
• 2 handfuls fresh baby spinach
• 1 sweet potato

How to make venison bone broth vegetable soup

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1. Preheat oven to 425 degrees F. 
2. Place the knuckle and marrow bones onto a baking sheet and roast for 25 minutes. 
3. While the bones are roasting, slice the celery and carrots, and chop the onion.
4. Add all of the ingredients – except for the zucchini, spinach, and sweet potato, to an Instant Pot. Be sure not to fill past the max pressure line. For slow cooker directions, see the notes below. 
5. Place the lid onto the pot and secure it. Set to high pressure and cook for 3 hours. While the soup is cooking, chop the zucchini and sweet potato – leaving the skins on. 
6. Let the Instant Pot naturally release. Once ready, open the lid and add the chopped zucchini, sweet potato, and spinach. Stir, place the lid back on and let the vegetables soften for about 10-15 minutes. 
7. Once ready, open the lid and strain out the bone fragments and fresh herbs. 
8. Serve immediately.

How to make venison bone broth vegetable soup in a slow cooker or crockpot.

Follow the recipe steps 1-3. Then, add all ingredients to a slow cooker and cook on low for 8-10 hours. Strain the bone fragments and fresh herbs, then serve immediately.

How to make venison bone broth vegetable soup on the stovetop.

Follow the recipe steps 1-3. Then, add all ingredients to a large dutch oven and cook on low for 8-10 hours. Strain the bone fragments and fresh herbs, then serve immediately.

How to make bone broth vegetable soup with ground venison.

If you don’t have any venison bones on hand, you can still make this bone broth vegetable soup with just a few minor changes.

1. In a large dutch oven, add 1 Tbsp. of olive oil and heat over medium heat. Add 1 pound of ground venison and cook until browned.
2. Then, add the remaining ingredients in this recipe, excluding the bones, to the dutch oven, bring to a boil, and then reduce heat and simmer for about 20-30 minutes or until the vegetables are tender.

Recommended kitchen resources for this recipe

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Try these additional venison and elk recipes!

• Elk Bone Broth Ramen Bowl
• Elk Chili Recipe
• Easy Ground Venison Recipes
• Ground Venison Meatloaf Recipe

Venison Bone Broth Vegetable Soup Recipe