Crockpot Venison Vegetable Soup

There’s something incredibly comforting about coming home to the smell of a hearty soup simmering in the slow cooker—and when it’s packed with tender venison and vibrant vegetables, it hits a whole new level of satisfying.

This Crockpot Venison Vegetable Soup is my go-to recipe when I want something rustic, nourishing, and fuss-free. I love how the crockpot does all the heavy lifting while I go about my day, and the result is a deeply flavorful bowl of goodness that warms you from the inside out.

Whether I’ve just come in from a chilly hike or I’m feeding a crowd after a long day, this soup always delivers wholesome, down-home comfort.

How To Make Crockpot Venison Vegetable Soup?

Recipe Overview

Prep Time: 15 minutes

Cook Time: 6–8 hours on low in the crockpot

Course: Main Course

Cuisine: American

Yield: 6–8 servings

Ingredients

• 1 pound ground venison (or cubed venison stew meat)
• 1 tablespoon olive oil (omit if venison is fatty)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 2 cups frozen mixed vegetables (e.g., carrots, peas, corn)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can beef broth
• 1 tablespoon Italian seasoning
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes (optional for heat)
• 2 bay leaves
• Salt to taste

Instructions

Step 1: Prepare The Venison

If using ground venison, heat olive oil in a skillet over medium heat. Add the ground venison and cook until browned, breaking it apart as it cooks. If using cubed venison, skip this step and add the meat directly to the crockpot.

Step 2: Combine Ingredients In The Crockpot

Transfer the cooked ground venison (or raw cubed venison) to the slow cooker. Add the diced onion, minced garlic, diced potatoes, frozen mixed vegetables, diced tomatoes with their juices, tomato sauce, beef broth, Italian seasoning, black pepper, red pepper flakes (if using), and bay leaves.

Step 3: Cook The Soup

Cover the crockpot and cook on low for 6–8 hours, or until the vegetables are tender and the venison is cooked through.

Step 4: Final Seasoning

Before serving, remove the bay leaves and taste the soup. Add salt as needed to enhance the flavors.

Nutrition Facts Of Crockpot Venison Vegetable Soup

• Calories: 320
• Protein: 25 g
• Carbohydrates: 30 g
• Total Fat: 12 g
• Saturated Fat: 3 g
• Cholesterol: 70 mg
• Sodium: 600 mg
• Dietary Fiber: 6 g
• Potassium: 500 mg

Serving Suggestions Of Crockpot Venison Vegetable Soup

This Venison Vegetable Soup Pairs Wonderfully With:

• Crusty bread or dinner rolls
• A fresh green salad
• Grated Parmesan cheese sprinkled on top
• A dollop of sour cream for added creaminess

Tips And Variations Of Crockpot Venison Vegetable Soup

Meat Substitutes: If venison isn’t available, lean beef or lamb can be used as alternatives.

Vegetable Add-ins: Feel free to add other vegetables like green beans, corn, or peas to customize the soup to your liking.

Spice Level: Adjust the amount of red pepper flakes to control the heat level of the soup.

Thickening The Soup: For a thicker consistency, mash some of the potatoes in the soup before serving.

Note

For a richer flavor, consider browning the venison with onions and garlic before adding it to the crockpot. This step enhances the depth of the soup’s taste.

Conclusion

In the end, there’s just something incredibly comforting about coming home to the aroma of this Crockpot Venison Vegetable Soup simmering away. It’s hearty, wholesome, and packed with rustic flavor that truly celebrates the wild richness of venison.

I love how easy it is to toss everything in the slow cooker and let time do all the work. Whether I’m feeding my family after a long day or meal-prepping for the week, this soup never disappoints. I hope you enjoy every spoonful as much as I do—and maybe even make it a cozy tradition in your home too.