Food and Nutrition


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Vegetable Venison or Beef Soup

This healthy recipe comes from NDSU Extension Service.


  • 1 lb. ground venison or beef
  • 3 to 4 c. water
  • 1qt. tomatoes
  • 1 medium onion
  • 2 celery stalks
  • 2 carrots
  • 2 beef bouillon cubes
  • ½ tsp. pepper
  • 1/8 tsp. crushed red pepper
  • ½ c. barley


Brown venison in oil in a large pot. If using beef, omit oil and drain fat after browning. Wash vegetables. Add water and tomatoes. Chop remaining vegetables and add. Add bouillon cubes, spices and barley. Bring to boil; reduce to simmer. Cook until vegetables are tender (about 30 minutes).

Makes 6 servings.

Per serving: 261 calories, 3 grams (g) fat, 27 g carbohydrate and 335 mg sodium.
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