Excellent Venison Soup


This soup is outstanding and a wonderful use of ground venison or 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.

Prep Time:
25 mins
Cook Time:
2 hrs 20 mins
Total Time:
2 hrs 45 mins
6 servings


  • 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


  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)

330 Calories
4g Fat
39g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 330
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 7%
Cholesterol 114mg 38%
Sodium 1019mg 44%
Total Carbohydrate 39g 14%
Dietary Fiber 8g 30%
Total Sugars 11g
Protein 36g
Vitamin C 71mg 356%
Calcium 115mg 9%
Iron 7mg 39%
Potassium 1302mg 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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