Ingredients2 h 45 m servings 163
- Melt 1/2 cup of butter in a large pot over medium-high heat. Brown the cubed venison in the hot butter, stirring frequently. Add the cabbage, potatoes, peas, carrots, green beans, corn, diced tomatoes, and remaining 1 cup of butter. Pour in the tomato juice and beef broth, then sprinkle in the sugar, beef bouillon granules, salt, black pepper, cumin, mustard, curry powder, cayenne pepper, parsley, Italian seasoning, and garlic powder. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the venison is tender, and the soup slightly thickened, about 1 1/2 hours.
Per Serving: 163 calories; 7.9 16 8.3 38 559 Full nutrition
ReviewsRead all reviews 14
Who would have thought that it would be this good. The meat was a little chewy...but that does not reflect on the recipe itsself. The only thing I changed was the extra cup of butter. I could...
I scaled this recipe in half, used ground venison instead of stew meat, and used frozen veggies in place of the can to try and cut back on the sodium. This was super simple and a great way to us...
I didn't read the recipe closely enough and had to dig out my chili pot to hold everything. This is an excellent recipe, even my kids love it!
This soup is awesome! I thought my boyfriend was gonna cry while he ate it! He asks for it all the time.
I used this for my first try at deer vegetable soup and all 7 people loved it!
First and foremost, this makes a TON of soup!!! Make sure your pot is big enough!!! I made this recipe exactly like it's written with the exception of completely omitting the butter and using fr...
This is the bomb, I just added a few other things.. Frozen okra and Lima beans!! And did not add the extra cup of butter, 1/2cup was enough!
This was delicious! Even my picky kids ate it up! I used frozen veggies instead of canned for less salt and more nutrients. I also omitted the cup of butter but did use a couple pats of dairy...