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Venison Vegetable Soup

Fall and winter are great for enjoying homemade soups, and this recipe is one of my favorites. It's hearty enough to fill you up after a day in the outdoors, and so easy to make. The best part, it can be completely customized for your specific tastes! The ingredients below are what I use to make it, but feel free to omit and/or add any of your favorite vegetables or seasonings.


  • 2lbs ground venison

  • 1/2 white onion

  • 5 cups water

  • 1 cup beef broth

  • 1 tsp dried oregano

  • 1 tsp dried rosemary

  • 1 envelope onion soup mix

  • 2 tbsp soy sauce

  • 1 can tomato sauce

  • 1 can diced tomatoes, drained

  • 2 tbsp butter

  • 4 fresh celery stalks (save all leaves from celery stalks)

  • 1 cup mushrooms (or a whole small package is fine)

  • 4 fresh carrots, chopped

  • 3 white russet potatoes, peeled and diced

  • 1 can whole corn, drained

  • Shredded cheese of your choice

  • Sour cream

  • Salt & pepper to taste

Brown ground venison and chopped onion until done, drain. Place in large soup pot. Mix in water, beef broth, oregano, rosemary, onion soup mix, soy sauce, tomato sauce and diced tomatoes. Bring to boil and let simmer.

While mixture is simmering, melt butter in skillet and sauté celery, mushrooms, carrots, diced potatoes, and corn for about 4 minutes or until they are slightly cooked. Add to soup pot.

Note: You can skip sauteing the vegetables if you prefer, but I personally loved the way it cooked them a little quicker and the flavor it adds to the soup.

Simmer uncovered for about 15 minutes or until your carrots and potatoes are cooked through.

Serve with crackers, a dollop of sour cream and cheese if you prefer. This soup is equally delicious by itself though!

This is an amazing recipe and I hope it warms your soul after a cold day of hunting!

Happy Hunting!

-Jessica Lane Shipp

Follow Jessica on Instagram at @jessicalaneshipp.

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