Hearty venison vegetable soup

    2 hours 45 min

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

    14 people made this

    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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    Reviews in English (15)


    Who would have thought that it would be this good. The meat was a little chewy...but that does not reflect on the recipe itsself. The only thing I changed was the extra cup of butter. I could not force myself to put that much butter into it and it turned out great. I'm sure that it would have tasted better with it but just to let you know that it was wonderful without the extra fat clogging your arteries.  -  06 Jan 2009  (Review from Allrecipes US | Canada)


    I didn't read the recipe closely enough and had to dig out my chili pot to hold everything. This is an excellent recipe, even my kids love it!  -  07 Dec 2008  (Review from Allrecipes US | Canada)


    I scaled this recipe in half, used ground venison instead of stew meat, and used frozen veggies in place of the can to try and cut back on the sodium. This was super simple and a great way to use up some of that venison in my freezer...not to mention I love soup! Thank you for sharing logansmommy!  -  14 May 2011  (Review from Allrecipes US | Canada)