Venison Soup

A quick hearty lunch, dinner or late-night snack!…

Submitted by Cheryl S.


– 1 lb finely chopped venison

– 1 medium onion

– 2 TBSP beef stock

– 2 TBSP chicken stock

– 4 qt. water

– 1/2 stalk celery

– 1/2 lb carrots

– 1/2 cup dried parsley

– 2 TBSP olive oil

– 1 can garbanzo beans

– 1 can petite diced tomatoes

– 1/2 lb. assorted dried pasta


Chop onion, celery & carrots, saute them along with venison in olive oil until tender.  Bring water to rolling boil, add stock, parsley, sauted vegetables, tomatoes, garbanzo beans and venison, lower to simmer for approx. 30 minutes.  Add pasta and bring to rolling boil one more time, stirring to keep from sticking for 5 minutes @ high heat, then remove from heat. Let sit for approx. 15 minutes. Ingredients will absorb some of the liquid which makes it even better!  Enjoy!

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