Venison Vegetable Soup

This Venison Vegetable Soup is a warm and hearty traditional vegetable soup recipe make with ground venison. It’s a classic staple to have on hand during soup season.

If you love traditional vegetable soup, then you are going to love this venison version. It keeps the classic vegetable soup ingredients but swaps in ground venison. Our venison bone broth vegetable soup is another great option, too.

Cooking venison just got easy!

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Ingredients to make this classic venison vegetable soup

• 1 Tbsp. olive oil
• 1 lb ground venison
• 1 small yellow onion – finely diced
• 2 Tbsp. minced garlic
• 1 tsp. salt
• 2 cups Yukon yellow potatoes – diced
• 3 ½ cups venison broth (beef broth can be substituted)
• 1 10 oz. can condensed tomato soup
• 1 15 oz. diced tomatoes
• 1 16 oz. bag frozen mixed vegetables
• 1 tsp. Worcestershire sauce
• 1 tsp. dried parsley
• ½ tsp. dried basil
• ½ tsp. salt
• ½ tsp. black pepper

How to make venison vegetable soup

1. In a large dutch oven, add the olive oil and heat over medium-high heat. Add the ground venison, onion, garlic, and salt, and cook thoroughly.
2. Add in the diced potatoes, broth, tomato soup, diced tomatoes, frozen vegetables, Worcestershire sauce, and seasonings. Stir to combine. 
3. Bring to a boil. Once boiling, cover with a lid and reduce heat to medium-low. Simmer for about 30 minutes or until the soup has thickened. 
4. Serve immediately.

Recipe FAQs and Notes

What vegetables go well with venison?

Cooking venison with acidic vegetables, like the tomatoes in this soup, are great for bringing out the flavor of the venison. You can serve whatever vegetables you want with venison. But in this case, the vegetables in this soup pair well with the ground venison.

Can I use larger cuts of meat like chuck or sirloin?

You can use larger chunks of meat in place of the ground venison. However, they’re going to need to simmer longer than the vegetables, so you’d need adjust the simmer time and order of ingredients added to the soup mixture. For starters, I’d suggest the following changes:

1. Add in the broth, tomato soup, diced tomatoes, Worcestershire sauce, and seasonings. Stir to combine. 
2. Bring to a boil. Once boiling, cover with a lid and reduce heat to medium-low. Simmer for about 1-1.5 hours or until meat is tender. As it’s simmering, you can add more broth or water if more liquid is needed. Add in the potatoes and frozen vegetables and simmer for an additional 30 minutes.

Recommended kitchen resources for this recipe

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Try these additional cold weather recipes; you can use Venison or Elk meat!

• Venison Jalapeño Popper Soup
• Elk Bone Broth Ramen Bowl
• Elk Chili Recipe

Venison Vegetable Soup Recipe