Dinner Recipes · From Scratch Cooking

Easy Ground Venison and Vegetable Soup

Good morning, everyone! I hope you all are having a wonderful week so far! Today I’m sharing a recipe that can be easily thrown together, at least if you have a stash of frozen chopped vegetables in your freezer, and maybe a container of cooked ground meat. I use ground venison, but you could also try ground turkey or beef, if you desire. Be sure to use a lean meat, though, if you want to keep this soup in E mode in Trim Healthy Mama land. 😉 (If you don’t know what I’m almond about, head over to this post where I talk a little bit about THM.)

Anyway, let’s move on to the recipe!

This post contains an Amazon affiliate link, and I may make a commission from qualifying sales. You can read my full disclosure here.

You’ll want to start by browning your meat, unless you have some frozen, and chopping your vegetables. Like I mentioned before, though, having some frozen chopped carrots and mushrooms will make this recipe easier and faster, and you’ll dirty fewer dishes!

Once the meat is cooked, add the rest of the ingredients, and stir. Bring to a low boil, cover, and allow to cook over medium low heat for about 45 minutes, or until the carrots are cooked to your liking.

And that’s it! Serve with a salad and call it good! 😊

Easy Ground Venison and Vegetable Soup

Ingredients:

2 cups cooked ground venison or turkey

1 1/2 cups chopped carrots

1 cup mushrooms

2 15 oz. cans black beans, drained and rinsed

1 28 oz. can crushed tomatoes

1 tsp. salt

1 1/2 tsp. garlic powder

1 tsp. cumin

1/4 tsp. dried oregano

1/4 tsp. black pepper

1/8 tsp. paprika

Water

Begin by browning the ground meat, and chopping the carrots and mushrooms. Add the meat, vegetables, crushed tomatoes, and seasonings to a large stock pot or Dutch oven. Fill the 28 oz. crushed tomato can with water and add that to the pot, then stir.

Bring to a gentle boil, then cover and reduce the temperature, allowing to cook over medium low heat for about 45 minutes, or until the carrots are cooked through.

Ladle into bowls, and enjoy!

Recipe notes: feel free to add more seasonings, if you desire. If you’d like a little “kick,” try upping the amount of paprika to 1/4 tsp., and you could also add a little more cumin, if you like the flavor that it lends. Experiment with your own seasonings until you get the combination that you like best!

I hope you all will have a wonderful weekend, and check back next month for the introduction of February’s blog topic!