Rating: 4.5 stars
18 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This is a hearty vegetable and venison soup. Everyone that I have fixed it for just loves it!

Recipe Summary

prep:
45 mins
cook:
2 hrs
total:
2 hrs 45 mins
Servings:
40
Yield:
10 quarts
Advertisement

Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

163 calories; protein 8.3g; carbohydrates 16g; fat 7.9g; cholesterol 37.6mg; sodium 559mg. Full Nutrition
Advertisement