Grandpa Bubbas Venison Vegetable Soup Recipes

VENISON VEGETABLE SOUP

Venison Vegetable Soup image

We always seem to have venison in the freezer, so I came up with the recipe for this delicious soup as a different way to use some of that meat. It makes a great lunch or light supper served with garlic bread and a salad. -Susette Reif, Liberty, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 1h25m

Yield 2 quarts

Number Of Ingredients 13

Ingredients

3/4 pound venison, cubed
1 tablespoon vegetable oil
1 cup diced onion
1 package (16 ounces) frozen mixed vegetables
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups cubed peeled potatoes
2 cups water
1 tablespoon sugar
2 teaspoons beef bouillon granules
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon hot pepper sauce

Steps:

In a Dutch oven or large saucepan, brown venison in oil. Add onion; cover and simmer for 10 minutes or until tender. Add remaining ingredients; cover and simmer 1 hour longer or until meat is tender.

Nutrition Facts : Calories 192 calories, Fat 4g fat (0 saturated fat), Cholesterol 51mg cholesterol, Sodium 801mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges

VENISON VEGETABLE SOUP

Venison Vegetable Soup image

My husband is an avid hunter...this soup is the most requested every time he goes on a hunting trip. One bowl is never enough!! Very satisfying.

Provided by JAIMEE

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 2h

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 pound venison, cut into cubes
1 cup diced onion
1 (16 ounce) package frozen mixed vegetables
2 (14.5 ounce) cans peeled and diced tomatoes with juice
3 cups potatoes, peeled and cubed
4 cups water
1 tablespoon white sugar
2 teaspoons beef bouillon granules
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
¼ teaspoon hot pepper sauce

Steps:

Heat oil in a stock pot or Dutch oven over medium high heat. Brown the venison in the hot oil. Add onion, cover pot and simmer over medium heat for 10 minutes, or until onions are translucent.
Stir the mixed vegetables, tomatoes and potatoes. Combine the water, sugar and bouillon, stir into the soup. Season with salt, pepper, garlic powder and hot pepper sauce. Cover and simmer for at least one hour, or until the meat is tender.

Nutrition Facts : Calories 195.2 calories, Carbohydrate 25.4 g, Cholesterol 42.9 mg, Fat 3.4 g, Fiber 4.4 g, Protein 15.6 g, SaturatedFat 0.9 g, Sodium 608.4 mg, Sugar 5.6 g

GRANDPA BUBBA'S VENISON VEGETABLE SOUP

Grandpa Bubba's Venison Vegetable Soup image

Hits the spot and warms you up on those cold winter days. Best served with homemade fried corn bread, and a pitcher of good ole southern sweet tea.

Provided by William Parker

Categories Other Soups

Time 8h30m

Number Of Ingredients 19

Ingredients

1 venison loin (aka backstrap)
1 c diced sweet onion
1 can(s) 14.5 oz french style green beans, drained
1 can(s) 15 oz tender baby whole carrots, drained
1 can(s) 14.5 oz diced tomatoes, undrained
1 can(s) 15.25 oz very young small sweet peas, drained
1 can(s) 4 oz pieces & stems mushrooms, drained
1 stalk(s) celery cut into 1/2" pieces
2 c cubed peeled potatoes
2 c water
2 Tbsp unsulfured molasses
a few pieces of beef fat
1 tsp black pepper
1 tsp minced garlic
1/4 tsp cayenne pepper
1 tsp salt
1 Tbsp hot sauce
1 pkg chicken gravy mix
1 can(s) chicken & mushroom soup

Steps:

1. Combine all ingredients in crock-pot, stirring until well mixed. Set temperature to high, seal and wait for it to boil.
2. Taste broth for additional salt and/or hot sauce preference.
3. Turn temperature down to warm or simmer depending on your appliance, and let cook all day or overnight.

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