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Timber 2 Table - Ground Venison and Fire-Roasted Tomato Soup

Warm up on a cold winter day with this smoky venison soup recipe

Ground Venison and Fire-Roasted Tomato Soup


20 Min

Prep Time


90 Min

Cook Time


5-7

Servings


Easy, Medium

Difficulty

It’s cold. As I write this, we have about 8 inches of combined snow and ice on the ground, and temperatures the next few nights are supposed to dip into the negative numbers. Judging by the recent weather maps, a lot of you are probably in the same boat.

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A good bowl of soup will warm you up on a cold day. All images by Michael Pendley

There’s nothing better on a day like this than a steaming bowl of soup. Even better if the main ingredient is venison. This ground venison version includes smoked sausage and fire-roasted diced tomatoes, along with chili powder and a touch of cumin to lend the soup a smoky flavor.

This one is pretty quick, as far as soup goes, and you probably have most of the ingredients in your pantry or cupboard. I like to top the soup with a handful of shredded gruyere or cheddar cheese.

Start by browning the ground venison and sliced smoked sausage, such as Realtree Smoked Sausage from Uncle John’s Pride.

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Brown the ground venison and smoked sausage.

About halfway through the browning process, add the onion and garlic. When the venison has browned, add the fired-roasted tomatoes, both beans, corn and potatoes.

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Add the rinsed beans, tomatoes, potatoes and corn.

Add the beef stock.

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Add the beef stock.

Season with salt, pepper, chili powder, cumin, hot sauce, and Worcestershire. Bring to a boil, and then reduce to a simmer.

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Simmer for one hour.

Cover and cook for one hour or until the potatoes are soft and cooked through.

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Top the soup with a handful of shredded cheese, and add a slice of garlic bread before serving.

Top with shredded cheese just before serving, and toss on a chunk of good bread for soaking up the last of the soup from the bowl.

Ingredients

1 pound ground venison

1 pound smoked sausage, sliced

2 cans fire-roasted diced tomatoes

1 can red kidney beans, rinsed

1 can black beans, rinsed

1 yellow onion, chopped

3 cloves garlic, minced

1 pound Yukon gold potatoes, halved or quartered, depending on size

1 quart beef stock

1 pound frozen sweet corn

1 tablespoon chili powder

1 teaspoon ground cumin

1 tablespoon salt

1 teaspoon black pepper

2 tablespoons hot sauce

1 tablespoon Worcestershire sauce

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