Vegetable Deer Soup

This deer soup recipe made with cubed venison and a mixture of fresh and canned vegetables makes a large batch.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 163 Calories

Ingredients

• 2 tablespoons white sugar
• 1 teaspoon salt
• 1 pinch Italian seasoning
• 2 teaspoons ground black pepper
• 3 large potatoes, cubed
• 1 pinch garlic powder
• 1 pinch curry powder
• 1 pinch cayenne pepper
• 1 pinch dried parsley
• 1 pinch ground cumin
• 2 (15 ounce) cans green beans, drained
• 2 tablespoons beef bouillon granules
• 2 (15.25 ounce) cans whole kernel corn, drained
• 1 (32 fluid ounce) container beef broth
• 2 (15 ounce) cans peas, drained
• 1 (64 fluid ounce) bottle tomato juice
• 3 cups chopped cabbage
• 2 (15 ounce) cans carrots, drained
• 2 (15 ounce) cans diced tomatoes with juice
• 1 pinch ground mustard
• 1.5 cups butter, divided
• 2 pounds venison stew meat, cut into 1 inch cubes

Recipe Instructions

Step 1

Melt 1/2 cup of butter in a very large stockpot over medium-high heat. Add venison; cook and stir until browned, about 5 minutes. Add remaining 1 cup butter, then add cabbage, potatoes, corn, peas, carrots, beans, and diced tomatoes. Pour in tomato juice and broth, then stir in sugar, bouillon, black pepper, salt, cumin, mustard, curry powder, cayenne pepper, parsley, Italian seasoning, and garlic powder.

Step 2

Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until venison is tender and soup has thickened slightly, about 1 1/2 hours.