Venison and Barley Soup

Venison and Barley Soup is a healthy soup made with tenderly cooked venison stew meat, potatoes, celery, onions, carrots, mushrooms, and barley in a beefy broth. Winter days call for this hearty crock-pot comfort meal.

Prep Time: 5 Minutes

Cook Time: 5 hours and 15 Minutes

Yields: 20 Cups of Venison and Barley Soup

Stay Healthy

Serving Size: 2 Cups

Calories: 173

Fat: 3 g

Carbohydrates: 29 g

If you are on a diet and nutrition information is important, remember to recalculate the nutritional information provided above if you make any changes to the recipe.

Venison and Barley Soup Recipe

Ingredients:

• 1.5 pounds of venison stew meat
• 2 large potatoes, diced
• 1 cup of celery, diced
• 1 cup of onions, diced
• 2 cups of carrots, diced
• 2 cups of mushrooms (8-10 oz.), diced
• 8 cups of beef broth
• 1 cup of quick pearl barley, uncooked
• 1 tablespoon of olive oil
• Dash of salt
• Dash of ground black pepper

Getting It Done:

1. Rub the inside of a crock-pot with olive oil or use a disposable crock-pot liner.
2. Place the trimmed, cut, and cubed venison into a crock-pot.
3. Wash, peel, and dice the potatoes, celery, onions, carrots, and mushrooms.
4. Cover the venison with the vegetables.
5. Add the beef broth to the meat and veggies. Cover the pot and let it sit in the refrigerator until the next morning.
6. Put the crock-pot back onto the base and turn the heat to high. Cook for about 5 hours.
7. Check the venison for doneness. You can remove a piece with a fork and break it apart on a plate. If it is soft and not pink, it is done.
8. If the meat is done, add the barley and cook for another 15 minutes or until the barley is done.
9. Remove the pot from the base or pour or dip the soup into another container to prevent overcooking the barley.
10. Serve hot and enjoy!

Quick pearl barley does not need pre-soaked and usually cooks within about 12-15 minutes. That’s why it is added last.

Cornbread or saltine crackers go well with this meal. It is even better the next day as leftovers. To preserve, you can freeze and home can this meal. However, it is best to leave the barley out until you are ready to eat it. This will prevent it from becoming soggy. Add a little extra broth if needed for cooking the barley.

For this recipe, I used deer ham for the stew meat. You can use any cut you prefer or whatever you have on hand. Venison shoulders and neck are tougher cuts of meat, so tenderize them before cooking. Also, cook it a little longer in the crock-pot than you would other cuts.

If you are not comfortable letting the meat and veggies marinade together in the refrigerator, you can keep them separated until time to cook. The liquid will help tenderize the meat and keep the veggies fresh.

If you’re more of a stew person, you can turn this soup into a stew if you want. Just use less beef broth, and if needed, you can thicken it up using some cornstarch and water or flour. If you want it thinner, just add more broth.

Take a look at my Venison and Barley Soup Video...

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Would you like more delicious potato recipes but without venison? Take a look at my Super Easy Ham and Potato Casserole recipe.

Maybe you have a sweet tooth and need something sweet. Try my No-Bake Oatmeal Candy recipe.