Crockpot Venison Vegetable Soup
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.
Notes
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.