How to Make Healthy Venison and Barley Soup
This healthy venison and barley soup is the perfect cold-weather dinner. It’s hearty, filling, and packed with good-for-you ingredients!
Wild and Wholesome Venison Barley Soup
Equipment
- large stock pot, soup pan, or crock pot
- Measuring Cups and Spoons:
- knife for cutting vegetables
- can opener
Ingredients
- 1 tbsp. olive oil
- 1 ½ lbs. ground venison (thawed)
- 1 large onion (diced)
- 3 cups chopped celery
- 2 (10 oz.) bags of frozen vegetables (mixed, corn, peas) You choose!
- 28 oz can crushed tomatoes
- 3 (6 oz) cans of tomato paste
- 4 cups beef broth or stock
- 3 cups water
- 2 tbsp. Worcestershire sauce
- 3 bay leaves
- 1/2 tsp. red pepper flakes
- 1 tsp. salt (add more to taste)
- 1 tsp. black pepper (add more to taste)
- 1 cup pearled barley
Instructions
Stove Top Directions
- Heat the olive oil over medium heat in the large cooking pot. Add the ground venison and the diced onion and cook until browned. Do not drain.
- Add and combine the chopped celery, frozen mixed veggies, crushed tomatoes, tomato paste, beef broth, water, Worcestershire sauce, salt, pepper, and red pepper flakes. Add the bay leaves on top.
- Bring the soup to a gentle boil over medium heat, stirring often.
- Once it comes to a boil, cover and cook for 20 minutes, stirring frequently.
- Add the barley and stir until combined.
- Continue cooking until the barley is full and hydrated. This could take 30-45 minutes depending on the type of barley you used.
Crock Pot Directions
- Heat the olive oil over medium heat in the large cooking pot. Add the ground venison and cook until browned. Do not drain.
- Add the remaining ingredients—except the barley—into the slow cooker.
- Stir everything together and set the slow cooker to low heat for 6–8 hours or high heat for 3–4 hours.
- About 30–45 minutes before serving, add the pearl barley.
- Cooking time may vary depending on the type of barley and how hot your slow cooker is. Stir to combine and allow it to cook until tender.
Lean ground venison, pearl barley, and vegetables come together to create a soup that’s both delicious and easy to make. Whether you’re feeding your family or meal-prepping for the week, this recipe has you covered. Oh, and just use beef if you don’t have venison.
Ingredients for Venison Barley Soup
• 1 tablespoon olive oil
• 1 ½ pounds ground venison
• 1 large onion, diced
• 3 cups chopped celery
• 2 (10-ounce) bags frozen mixed veggies
• 1 (29-ounce) can crushed tomatoes
• 3 (6-ounce) cans tomato paste
• 4 cups beef broth or beef stock
• 3 cups of water
• 1 tablespoon Worcestershire sauce
• 3 bay leaves (remove each bay leaf before serving)
• 1 teaspoon salt and 1 teaspoon black pepper (adjust to taste). I usually end up using a couple of teaspoons of each and I throw in some garlic powder as well.
• 1 cup pearl barley (hulled barley has more fiber if you want to use that instead)
Instructions: How to Make Venison and Barley Soup
Stove-Top Method for Venison Barley Stew
1. Heat and Brown:
In a large soup pot or large Dutch oven, heat the olive oil over medium-high heat. Add the ground venison and diced onion. Cook until the meat is browned and the onion is softened, stirring occasionally.
2. Add Vegetables and Liquids:
Reduce the heat to medium and stir in the chopped celery, frozen mixed veggies, crushed tomatoes, tomato paste, beef broth, water, Worcestershire sauce, bay leaves, salt, and black pepper. Mix everything until well combined.
3. Simmer the Soup:
Bring the mixture to a gentle boil in the large pot over medium heat, stirring frequently to prevent sticking. Once it begins to bubble, cover the pot and let it cook for 20 minutes.
4. Incorporate the Barley:
After 20 minutes, add one cup of barley to the soup. Stir well, cover, and reduce the heat to medium-low. Allow the soup to simmer for an additional 40–50 minutes, or until the barley is tender and fully hydrated.
5. Adjust Seasoning:
Taste the soup and adjust the salt and pepper as needed. Remove bay leaves before serving. Sprinkle in some red pepper flakes if you like. My husband and boys love them.
Slow Cooker Instructions for Barley and Venison Vegetable Soup
If you prefer a hands-off approach, this venison and barley soup is just as easy to prepare in a slow cooker.
1. Brown the deer burger first. Add the remaining ingredients—except the barley—into the slow cooker. Stir everything together and set the slow cooker to low heat for 6–8 hours or high heat for 3–4 hours.
2. About 30–45 minutes before serving, add the pearl barley. Cooking time may vary depending on the type of barley and how hot your slow cooker is. Stir to combine and allow it to cook until tender.
I love this method because you can set it and forget it. Well, almost, you have to add in the barley. But I love coming home from work to a crock pot full of stew! The house smells great, and it helps to free up some time.
Why You’ll Love This Recipe
• Lean Protein: Venison is a great source of lean protein, making it a healthier choice than traditional beef. I feel very blessed that we get to harvest and process our own deer. Deer are moving all the time and contain a fraction of the fat of some store-bought meats.
• Nutritious Grains: Pearl barley adds a hearty texture and is packed with fiber to keep you full longer.
• Flavorful Ingredients: Worcestershire sauce and bay leaves elevate the flavor of the soup, while crushed tomatoes and tomato paste create a rich, savory broth.
• Versatile Cooking Options: Whether you prefer using a large soup pot, Dutch oven, or slow cooker, this recipe is adaptable to your schedule.
Tips for the Perfect Soup: Venison and Barley Soup Recipe
1. Use Quality Venison: Fresh or frozen ground venison works best. If you’re using frozen meat, thaw it completely before cooking.
2. Seasoning: I think we sometimes under season, I know I do. Taste it and add more if you need to.
3. Leftovers: This soup tastes even better the next day! Store it in an airtight container in the fridge for up to 4 days.
Healthy Beef and Barley Soup Option
All you need to do is substitute the venison for ground beef if you are wanting to create Beef Barley Soup. Feel free to add other root vegetables, frozen peas, green beans, or your preference of vegetables. This is not a set recipe. It’s one of those delicious meals that you can change up if you want to.
Let’s Wrap It Up
This healthy venison and barley soup recipe is a good one. It’s what I would call a comforting dish that’s packed with flavor and easy to make. Whether you’re using a large soup pot or letting it simmer in a slow cooker, this recipe will quickly become a family favorite.
I love this hearty soup and I hope you will too! Oh, and I think the addition of venison makes it extra healthy.
Serve this with a dinner roll, side salad, and some chocolate chip cookies for a complete meal!
Feedback
What’s your favorite way to enjoy venison? Let me know in the comments below!
This was delicious! Thanks for sharing!
Yay! So glad you liked it. I am actually making it again this week. 😉