Timber 2 Table - Easy Canned Venison and Barley Soup Recipe

Use up the rest of last year's venison with this quick soup that's hearty enough for a full meal

Easy Canned Venison and Barley Soup Recipe

20 Min

Prep Time

45 Min

Cook Time





Deer season will be in before you know it. Now is the time to be using up your remaining frozen and canned venison in preparation for this season's harvest. This quick-and-easy soup uses 2 pints of canned venison to lend a cooked-all-day flavor to a meal that takes less than an hour to make. Pearl barley is simply barley grains that have had the husk removed. If you would rather cook your barley with the hull on, just add 20 to 30 minutes to your cooking time.

A bowl of this canned venison and barley soup is hearty enough to make a meal.


2 pints canned venison, with liquid

2 tablespoons canola oil

3 cans (14-1/2 ounces each) beef broth

1 cup water

1/3 cup medium pearl barley

1 teaspoon salt

1 teaspoon pepper

1 cup chopped carrots

1 rib chopped celery

1/2 medium yellow onion, chopped

3 tablespoons diced fresh flat leaf parsley

1 teaspoon soy sauce

Pinch of red pepper flakes

1 cup frozen peas

Cooking Instructions

Start by dicing the onions, celery and carrots.
Fresh vegetables and pearled barley combine with canned venison in this soup.

Heat the oil in a medium-sized stock pot or Dutch oven over medium-high setting. Add the onions, celery, and carrots to the pot. Sauté for 5 to 10 minutes, until vegetables are soft and onions are clear.

Start the soup by sauteing the onions, celery and carrots in oil.

Add the pearl barley, canned venison, broth, salt, pepper, soy sauce and water to the pot.

Add the canned venison and barley to the pot, along with the stock.

Add red pepper flakes to the soup to your taste. A pinch gives the soup a very light amount of heat, but add more if you like a bit more spice.
Add dried red pepper flakes to taste.

Bring to a boil and reduce the heat to a simmer. Cook for 30 to 40 minutes, until the barley is cooked through. Add the frozen peas and parsley. Continue cooking until the peas have cooked through.