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Slow Cooker Ground Venison Soup

Slow Cooker Ground Venison Soup

Looking for a comforting meal that’s both hearty and hassle-free? Slow Cooker Ground Venison Soup packs a punch of taste without requiring fancy ingredients or intricate techniques. Despite its elegant name, this dish is all about simplicity and flavor.

I’ve always found ground venison to be an underrated gem in the kitchen. Its rich, gamey flavor adds a unique depth to any dish, and this soup is no exception.

Ingredients For Slow Cooker Ground Venison Soup

Ground Venison

However, if venison isn’t readily available, you can easily substitute it with other ground meats such as beef, chicken, or turkey. Each option will bring its own unique taste and texture to the dish, allowing you to tailor the soup to your preferences.

Yellow Onion

If you prefer a stronger onion flavor, you can use red onions instead. Alternatively, shallots can be used for a more delicate onion taste.


Carrots add sweetness and a vibrant color to the soup. While diced carrots work perfectly in this recipe, you can also use baby carrots that are chopped into smaller pieces for convenience. If you’re feeling adventurous, try substituting carrots with sweet potatoes or butternut squash for a twist on the classic recipe.

Olive Oil

If you’re looking for a milder flavor, you can use vegetable oil or canola oil as alternatives. For a richer flavor profile, consider using melted butter or ghee.

Minced Garlic

You can use garlic powder as a substitute. Just keep in mind that the flavor intensity may vary, so adjust the quantity accordingly.

Diced Tomatoes

For a smoother consistency, you can use crushed tomatoes or tomato sauce instead. Sun-dried tomatoes can also be used to add a more concentrated tomato flavor.

Red Wine Vinegar

If you don’t have red wine vinegar on hand, you can substitute it with white wine vinegar or apple cider vinegar. Alternatively, a splash of red wine can be used for added depth of flavor.

Tomato Paste

You can substitute it with tomato sauce or ketchup, though the flavor profile may be slightly different. Alternatively, you can use sun-dried tomato paste for a more intense tomato flavor.

Yukon Gold Potatoes

Yukon gold potatoes provide creaminess and body to the soup. If you prefer a firmer texture, you can use russet potatoes instead. Sweet potatoes or turnips can also be used as alternatives.

Beef Broth

If you’re following a vegetarian diet, you can substitute beef broth with vegetable broth for a lighter alternative. Alternatively, you can use chicken or mushroom broth for a different flavor dimension.

How to make

Start by spraying your slow cooker with non-stick spray and turning it on low. Next, microwave the Yukon gold potatoes for 2 minutes on each side. Once cooled, peel and dice them, and add them to the slow cooker.

In a sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the ground venison and cook until browned all over. Transfer the cooked meat to the slow cooker.

In the same sauté pan, add the remaining tablespoon of olive oil. Sauté the diced onion and carrots until the onion becomes translucent. Add the minced garlic and cook for an additional 2-3 minutes. Transfer the sautéed vegetables to the slow cooker.

Add the diced tomatoes (with their juice), red wine vinegar, tomato paste, salt, pepper, Italian seasoning, and beef broth to the slow cooker. Mix everything well to ensure that the flavors are evenly distributed.

Cover the slow cooker and cook the soup on low for 6-7 hours or on high for 3-4 hours. During this time, the flavors will meld together, and the vegetables will become tender, resulting in a delicious and aromatic soup.

Once the soup is ready, ladle it into bowls and top each serving with fresh Parmesan cheese for an extra flavor. Serve the soup alongside crusty bread or a green salad for a complete and satisfying meal.


Can I make this recipe on the stovetop instead of using a slow cooker?

Absolutely! Simply follow the same steps, but instead of transferring everything to a slow cooker, simmer the soup in a large pot on the stovetop over low heat for 1-2 hours.

Is there a vegetarian version of this soup?

While this recipe is meat-based, you can easily adapt it to suit a vegetarian diet by omitting the meat and using vegetable broth instead of beef broth. Increase the quantity of vegetables or add beans like chickpeas or lentils for extra protein and texture.

Slow Cooker Ground Venison Soup

Slow Cooker Ground Venison Soup

A hearty and delicious slow cooker ground venison soup is ideal for a cold winter day. Venison is a lean and healthy meat that is full of flavor and complements the vegetables and spices in this soup perfectly. This recipe is made easier and more convenient by using a slow cooker, which allows you to prepare the ingredients in the morning and come home to a warm and comforting meal in the evening.
4 from 2 votes
Print Pin Rate
Course: Meat Recipes, Soup Recipes
Cuisine: American
Keyword: Ground Venison, Slow Cooker, Soup
Prep Time: 20 minutes
Cook Time: 5 hours 50 minutes
Total Time: 6 hours 10 minutes
Servings: 4 servings
Calories: 290kcal


  • 1 lb of ground venison (or beef, chicken or turkey)
  • 1/2 yellow onion, diced
  • 2 carrots, peeled & diced (or baby carrots, chopped)
  • 2 tbsp olive oil
  • 3 tbsp minced garlic
  • 28 oz diced tomatoes (not drained)
  • 3 tbsp red wine vinegar
  • 2 tbsp tomato paste
  • 2 Yukon gold potatoes, peeled & diced
  • 2 cups beef broth, unsalted
  • 1 tsp salt, pepper & Italian seasoning


  • Spray slow cooker with non-stick spray. Cover and turn on low.
  • Microwave potatoes for 2 minutes on each side. Once cooled, peel and dice – add to slow cooker.
  • Cook ground meat in sauté pan over medium heat with 1 tablespoon olive oil until meat is browned all over. Add to slow cooker.
  • Dice onion and carrots. In sauté pan, over medium heat, sauté onion and carrots and remaining 1 tablespoon of olive oil until onion becomes translucent. Add in minced garlic. Cook for additional 2-3 minutes. Add to slow cooker.
  • Add in diced tomatoes, with juice from a can, red wine vinegar, tomato paste, 1 teaspoon of salt, 1 teaspoon of pepper and 1 teaspoon of Italian seasoning. Add in 2 cups of beef broth. Mix well.
  • Cover and cook on low for 6-7 hours or high for 3-4 hours.
  • Serve & top with fresh parmesan!


  • *Every 2 hours (every 1 hour if cooking on high), stir the soup well.
  • *If you want it to be thicker, add in 1tbsp of tomato paste at halfway.
  • *If you prefer more broth, add an additional 1 cup of beef broth at halfway.
  • Nutrition

    Calories: 290kcal

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