Vegetable Deer Soup

This is a hearty vegetable and venison soup. Everyone that I have fixed it for just loves it!

• Preparation Time: 45 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 45 mins
• Calories: 163 Calories

Ingredients

• 1 cup butter
• ½ cup butter
• 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 pounds venison stew meat
• 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

Recipe Instructions

Step 1

Melt 1/2 cup of butter in a large pot over medium-high heat. Brown the cubed venison in the hot butter, stirring frequently. Add the cabbage, potatoes, peas, carrots, green beans, corn, diced tomatoes, and remaining 1 cup of butter. Pour in the tomato juice and beef broth, then sprinkle in the sugar, beef bouillon granules, salt, black pepper, cumin, mustard, curry powder, cayenne pepper, parsley, Italian seasoning, and garlic powder. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the venison is tender, and the soup slightly thickened, about 1 1/2 hours.