Sweet Venison Bean Soup

Sweet Venison Bean Soup

Kind of a chili but more a soup.  Like most of the soup recipes I post on here, this is very versitile where you can add or omit most ingredients without losing much taste (if the word "opt" is beside it then you can omit without affecting the taste).  This version of deer soup is sweet with some of the same spices as chili, beans, pasta, and veggies.  It tastes good without the deer (or you can replace deer with beef), any type of pasta, or any type of beans. 

For the beans: I usually just use whatever type I have the most of, or the kind that's not far from expiring in my cupboard.  If you like beans or omitting the meat, use more beans than listed below.  You can also use dry beans if you don't like the canned ones, just follow the package instructions for them ahead of time.

For the spices:  the quantity for the spices are very approximate since some people may want it sweeter, spicier, saltier, etc.  So with the spice measurements I start out with about the amounts listed below and add more by smelling and taste testing so they are no where near exact and of course everyone has different tastes so definitely taste test while making.  I don't usually measure out the spices at all with soups, mainly go by smell then taste later and add accordingly.


  • 1 lb ground venison (opt)
  • 3-5 cloves garlic (start out with 3 and if too spicy add more.  I love garlic so I usually use about 5)
  • 8-10 cups veggie or beef broth
  • 1/2 cup pasta (I like using a plant based pasta like chickpea or whole wheat).  You can add more pasta if you prefer it over beans.
  • 1-2 cans (15 oz) black beans
  • 1 can (15 oz) white beans
  • 2 cans peeled diced tomatoes
  • 3-4 medium carrots (chopped or diced. Opt)
  • 3-4 celery stalks (chopped or diced)
  • 1 medium yellow or sweet onion (diced)
  • 1 bell pepper (chopped or diced with core and seeds removed.  Opt)
  • 2 tbsp chia seeds (opt)
  • 2 tbsp paprika
  • 1 tbsp dried or fresh dill weed (opt)
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1/2 cayenne pepper
  • salt and pepper to taste


  1. If using meat, start cooking it first for a few minutes on medium high heat until it's slightly browned in large pot.  Add the onions, carrots, bell pepper, and celery and saute for a few more minutes until onions are tender and meat is completely browned.  If using deer meat, you generally don't need to add any oil or butter when using a non stick skillet but you can add either to help prevent sticking.
  2. Once meat is browned, add the garlic and all the spices and cook for about a minute, stirring making sure spices are covering everything.
  3. Add the broth to the pot and bring to a boil. Then simmer for about 10 minutes or until the celery and carrots are soft.
  4. Once veggies are soft, add tomotoes and bring to boil again.  Once boiling, add pasta and cook according to package instructions.
  5. After pasta is cooked, add salt, pepper, beans, and chia seeds.  Stir to incorporate everything and give a quick taste test.  Add more spices or garlic, stir, and taste until it's to your liking.  Once it is, simmer for about 5-10 more minutes.  Remove from heat then enjoy!

I love eating this soup with either whole wheat beer bread or cornbread.  Let me know what you think about this recipe and any alterations you did to it.

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