Who says healthy food can’t be a total flavor party? This Hearty Venison Vegetable Soup is here to prove that the most nourishing meals are also the most exciting. If you love a rich, tomato-based broth, you might also enjoy our Savory Italian Chicken Lasagna Soup.
It’s a vibrant, simmering pot of goodness that feels like a warm hug. Perfect for soup season and packed with mixed vegetables in a rich tomato broth.
I want to show you how a healthy dinner can be the highlight of your day. This recipe is a freezer-friendly champion, ready to power up your weeknights.
Recipe Overview
- Cuisine: American
- Category: Soup / Stew
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6-8
Why This Dish is Secretly Good for You
Every spoonful is doing something wonderful for your body. Let’s dig into the goodness.
Venison is a lean protein superstar. It’s packed with iron and B vitamins, giving you lasting energy without the heavy fat of other red meats.
The rainbow of mixed vegetables brings vitamins, fiber, and antioxidants. They help your immune system and keep your digestion happy.
Tomato broth is full of lycopene, a powerful antioxidant. It’s especially good for you when cooked, like it is here in our cozy soup.
My Favorite “Healthy Swap” Ingredients
I love making small changes that boost nutrition without losing taste. Here are my go-to swaps for this recipe.
Instead of a roux with butter and flour, I use tomato paste. It thickens the broth naturally and adds a deep, savory flavor.
Hearty Venison Vegetable Soup Recipe
The Full “Feel-Good” Ingredient List
My Clean & Simple Cooking Method
Notes
Enjoy your homemade Hearty Venison Vegetable Soup Recipe!
Nutrition Information
I choose low-sodium broth and control the salt myself. This lets the natural sweetness of the vegetables and venison shine through.
A splash of apple cider vinegar at the end brightens all the flavors. It’s my secret trick to make the soup taste alive and vibrant.
The Full “Feel-Good” Ingredient List
Gathering these simple, whole ingredients is the first step to a delicious meal. You’ll love how colorful your cutting board looks!
- 1 tablespoon olive oil
- 1.5 pounds venison stew meat, cut into 1-inch pieces
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 bell pepper (any color), diced
- 1 tablespoon tomato paste
- 6 cups low-sodium beef or vegetable broth
- 1 (14.5 oz) can diced tomatoes, with their juices
- 2 medium potatoes, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 1 tablespoon apple cider vinegar (optional, but great!)
- Fresh parsley, for garnish
My Clean & Simple Cooking Method
This process is straightforward and soothing. Let’s build layers of flavor together, step by step.
- Start by patting the venison pieces dry with a paper towel. Season them well with salt and pepper.
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the venison in a single layer. Brown it on all sides, about 5-7 minutes total. Remove it to a plate.
- In the same pot, add the onion, garlic, carrots, celery, and bell pepper. Cook for 5-7 minutes, until the vegetables begin to soften.
- Stir in the tomato paste and cook for 1 more minute. You’ll smell its rich aroma.
- Pour in the broth and diced tomatoes, scraping up any browned bits from the bottom of the pot. This is pure flavor!
- Add the browned venison back to the pot, along with the potatoes, green beans, thyme, and bay leaf. Bring everything to a boil.
- Once boiling, reduce the heat to low. Cover the pot and let it simmer gently for 30-40 minutes, until the venison and potatoes are tender.
- Take out the bay leaf. Stir in the apple cider vinegar if you’re using it. Taste and add more salt or pepper as needed.
- Ladle the soup into bowls and garnish with fresh parsley. Enjoy the warmth!
How to Meal Prep This for the Week
This soup is a meal prep dream. Making it ahead means a healthy dinner is just minutes away on a busy night. For another fantastic make-ahead option that’s packed with flavor, check out this Hearty Beef & Bean Taco Soup.
Let the soup cool completely after cooking. Then, divide it into single-serving airtight containers.
It will keep in the fridge for up to 4 days. The flavors get even better as they sit together overnight.
For freezer meals, portion the cooled soup into freezer-safe bags or containers. Leave a little space at the top for expansion.
Label with the date and freeze for up to 3 months. To reheat, thaw overnight in the fridge or warm gently from frozen in a pot.
Nutrition Notes
This is a rough estimate per serving (based on 8 servings). It will vary based on your specific ingredients.
- Calories: ~280
- Protein: ~28g
- Carbohydrates: ~22g
- Fiber: ~5g
- Fat: ~8g
- Iron: ~20% DV
- Vitamin A: ~120% DV
- Vitamin C: ~60% DV
FREQUENTLY ASKED QUESTIONS
Can I use a different meat?
Absolutely! Beef stew meat is a great substitute. For a lighter option, try ground turkey or chicken. The cooking time may change slightly.
My soup is a bit thin. How can I thicken it?
You can mash some of the potatoes against the side of the pot with a fork. This will naturally thicken the broth. Let it simmer for 5 more minutes after doing this.
What other vegetables can I add?
Get creative! Diced zucchini, sweet corn, or mushrooms would be wonderful. Try adding leafy greens like kale or spinach in the last 5 minutes of cooking.
I truly hope this recipe becomes a trusted friend in your kitchen. It’s designed to fill your home with amazing smells and your body with real, clean energy.
This nourishing dish proves that taking care of yourself can be the most delicious part of your day. It’s a simple way to enjoy healthy food that feels special. If you’re craving another deeply comforting and hearty soup, our Irish Potato Cabbage Chicken Bacon Soup is a must-try.
I hope you love how this delicious meal makes you feel! Please leave a comment and a rating below!
