Fiery Bacon, Venison and Bean Soup

    Fiery Bacon, Venison and Bean Soup


    53 people made this

    About this recipe: This soup is spicy, hearty and truly delicious. Bacon is simmered with venison, sweetcorn and beans in a chilli-spiced soup base. It's the perfect soup to serve during the cold winter months.

    Serves: 12 

    • 90g butter
    • 2 tablespoons plain flour
    • 1/2 teaspoon ground white pepper
    • 4 teaspoons salt, divided
    • 2 tablespoons dark brown soft sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1 litre chicken stock
    • 1/2 (220g) tin diced green chillies, liquid reserved
    • 6 cloves garlic, crushed
    • 2 teaspoons chilli powder, divided
    • 2 teaspoons cayenne pepper, divided
    • 1 tablespoon ground cumin
    • 1 tablespoon dried coriander
    • 1 teaspoon ground coriander seeds
    • 1 teaspoon dried oregano
    • 1 1/4 (340g) tins sweetcorn kernels, drained
    • 1 (410g) tin cannellini beans, rinsed and drained
    • 450g minced venison
    • 450g rashers streaky bacon, diced
    • 1 red onion, chopped
    • 6 cloves garlic, finely chopped

    Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

    1. Melt the butter in a large pot over medium-low heat. Stir in flour until smooth. Cook and stir until the flour turns dark, about 15 to 20 minutes. Stir in the white pepper, 1 teaspoon of salt, dark brown soft sugar, cinnamon and nutmeg until smooth.
    2. Gradually whisk in the chicken stock so that no lumps form. Add the green chillies with their liquid and the crushed garlic cloves. Season with 1 teaspoon of chilli powder, 1 teaspoon of cayenne, cumin, coriander, coriander and oregano. Stir in the sweetcorn and beans and bring to a simmer.
    3. Place the bacon in a large frying pan over medium-high heat. Cook, turning occasionally until browned. Add the onion and minced garlic; cook and stir for a few minutes. Add the venison and season with remaining 3 teaspoons of salt, 1 teaspoon of chilli powder and 1 teaspoon of cayenne pepper. Cook, stirring to break the venison to your desired texture, until evenly browned.
    4. Transfer the meat mixture to the pot and simmer over low heat for at least 1 hour, stirring occasionally.


    Tinned diced green chillies can be purchased in Hispanic speciality shops or online. Alternatively, you can use fresh chillies to taste.

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