Excellent Venison Soup

This ground venison soup is outstanding and a wonderful use of elk, which is much better for you than ground beef. It also uses some veggies that we don't use very often — if ever! Here, it all comes together deliciously.


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


Prep Time: 25 mins
Cook Time: 1 hrs 20 mins
Servings: 6
Total Time: 1 hrs 45 mins
Yield: 1 soup

Ingredients

Ingredients List

  • 2 pounds ground venison

  • 1 onion, chopped

  • 1 parsnip, sliced

  • 3 potatoes, cubed

  • 3 carrots, sliced

  • ½ rutabagas, peeled and cubed

  • 1 (16 ounce) can whole peeled tomatoes, with liquid

  • 3 cubes beef bouillon cube

  • 3 cups water

  • ½ medium head cabbage, coarsely chopped

  • 1 bay leaf

  • ½ teaspoon dried oregano

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper


Directions

  1. Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, rutabagas, tomatoes, bouillon, water, cabbage, bay leaf, oregano, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 1 to 2 hours.


Nutrition Facts (per serving)

Nutrition Facts
330 Calories
4g Fat
39g Carbs
36g Protein


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