Hearty venison vegetable soup

Hearty venison vegetable soup


14 people made this

About this recipe: This is a wonderful winter soup. Venison is simmered with peas, carrots, beans, sweetcorn, tomatoes and cabbage. Serve with crusty fresh bread, if desired.


Serves: 40 

  • 110g butter
  • 900g venison stewing meat, diced
  • 215g chopped cabbage
  • 3 large potatoes, cubed
  • 2 3/4 (300g) tins peas, drained
  • 2 3/4 (300g) tins carrots, drained
  • 2 (400g) tins cut green beans, drained
  • 2 1/2 (340g) tins sweetcorn, drained
  • 2 (400g) tins chopped tomatoes with juice
  • 225g butter
  • 1.8 litres tomato juice
  • 900ml beef stock
  • 2 tablespoons caster sugar
  • 2 tablespoons beef stock granules
  • 1 teaspoon salt
  • 2 teaspoons ground black pepper
  • 1 pinch ground cumin
  • 1 pinch ground mustard
  • 1 pinch curry powder
  • 1 pinch cayenne pepper
  • 1 pinch dried parsley
  • 1 pinch Italian herb seasoning
  • 1 pinch garlic granules

Prep:45min  ›  Cook:2hr  ›  Ready in:2hr45min 

  1. Melt 110g of butter in a large pot over medium-high heat. Brown the diced venison in the hot butter, stirring frequently. Add the cabbage, potatoes, peas, carrots, green beans, sweetcorn, chopped tomatoes and remaining butter. Pour in the tomato juice and beef stock, then sprinkle in the sugar, beef stock granules, salt, black pepper, cumin, mustard, curry powder, cayenne pepper, parsley, Italian herb seasoning and garlic granules. Bring to the 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.

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