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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

330.1 calories; 36.1 g protein; 38.5 g carbohydrates; 114.3 mg cholesterol; 1018.5 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/17/2008
This is a great recipe but if you want to make a truly "excellent" venison soup try making it with venison mixed with hot italian sausage. It's simply awesome! Read More
(24)

Most helpful critical review

Rating: 3 stars
02/05/2009
If I were to make this again I would use 1/2 the meat double the tomatoes and add frozen green peas at the end. First time I ever had parsnips - they were good and added to the overall flavor. Read More
(8)
26 Ratings
  • 5 star values: 19
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/17/2008
This is a great recipe but if you want to make a truly "excellent" venison soup try making it with venison mixed with hot italian sausage. It's simply awesome! Read More
(24)
Rating: 5 stars
12/02/2002
Usually we just make chilli with ground venison so I was glad to see a new recipe I haven't seen before. This was perfect for fall! It is excellent and we all loved it! The only thing we did differently was add some garlic. Definately a keeper! Read More
(16)
Rating: 5 stars
12/02/2002
This was very good. I accidently bought a turnip instead of the rutabaga:) but my entire family thought it was terrific and had seconds and even thirds. Read More
(11)
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Rating: 3 stars
02/04/2009
If I were to make this again I would use 1/2 the meat double the tomatoes and add frozen green peas at the end. First time I ever had parsnips - they were good and added to the overall flavor. Read More
(8)
Rating: 5 stars
01/20/2009
This is really tasty! I didn't have ground venison thawed out so I used cubed venison round steak. I had a part of a bag of peas so I tossed those in. This is one of those delicious recipes that you will want to make often. Great comfort food! No leftovers here because we ate it too fast. Read More
(8)
Rating: 5 stars
12/11/2006
Awesome soup. I have made this soup many times. At times I have substituted vegetables with others I already have in the house. It always turns out great. Read More
(6)
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Rating: 4 stars
11/21/2007
This was a really good soup - I made a few changes. I used a 28 oz can of whole tomatoes 4 bouillon cubes and reduced the salt to 1/2 tsp. The only suggestion I have is that it needs more broth. Maybe more water/bouillon to more tomatoes. Overall very good. Read More
(5)
Rating: 4 stars
04/05/2004
Over all a good flavor to this soup but I added more 2 more cups of water and 2 more boullion cubes 1 cup tomato juice. To give it more liquid could have used even more of both. Read More
(4)
Rating: 5 stars
01/31/2003
Definitely different from your normal venison recipes. Unique combination of flavors. Very good recipe that got better each day. Read More
(4)