This is a ground venison and bell pepper soup that doubles as a complete meal — the meat, vegetables, tomatoes, and bacon all cook in one pot in under an hour. Ground venison is leaner than beef, so the bacon in this recipe isn’t optional decoration; it’s doing real work keeping the broth rich and the meat from tasting dry. If you’ve got venison in the freezer and want a filling weeknight dinner, this is a straightforward way to use it.
The short version of why this works
Two things make this soup land well. First, browning the ground venison properly before adding liquid — not just grey-cooking it, but getting actual color on the meat — builds savory depth that you can’t add back later. Venison is so lean that it browns fast; don’t crowd the pan or it steams instead. Second, the bacon fat carries the spices into the broth. Venison has almost no fat of its own, so without the bacon rendering first, the spices sit on top rather than integrating. Get those two steps right and the rest is just simmering time.
Common problems and fixes
- Soup tastes flat or thin: This usually means the venison wasn’t browned enough at the start. You can partially recover by simmering uncovered for an extra 10 minutes to concentrate the broth, and adding a small splash of Worcestershire sauce.
- Bell peppers turned mushy: They went in too early. Bell peppers need only 15–20 minutes of simmering — add them after the tomatoes have had time to break down, not at the same time.
- Meat clumping into large chunks: Ground venison is very lean and can seize up quickly. Break it apart constantly for the first 2–3 minutes over high heat; once it starts sticking together it’s hard to separate without mashing it.
- Broth too greasy: If your bacon was particularly fatty, skim the surface with a spoon after the first 10 minutes of simmering. A quick tilt of the pot pools the fat at one edge and makes it easier to remove.
- Gamey aftertaste in the finished soup: This is almost always from underbrowning or from venison that wasn’t fully thawed before cooking. Make sure the meat is completely thawed and patted dry before it hits the pan — surface moisture prevents browning and amplifies off-flavors.
Leftovers and meal prep
This soup keeps well. Refrigerate leftovers in a sealed container for up to 4 days — the flavor is noticeably better on day two once everything has settled. For freezing, cool completely first, then freeze in portions for up to 3 months; leave a little headspace in the container because the broth expands. Reheat on the stovetop over medium heat until it reaches a full simmer, or microwave in 90-second intervals, stirring between each. Skip the garnish — not worth the extra dish. The soup is substantial enough on its own, and a piece of crusty bread on the side handles the presentation just fine.
Flavourful Ground Venison Soup With Bell Peppers
Ingredients
- 1 pound ground venison (minced venison)
4 cups cherry tomatoes
2 tablespoons olive oil
1 medium red onion - diced
5 slices bacon - cut into bite-sized pieces
3 cloves garlic - minced
3 cups beef stock (beef broth or beef bouillon) - more if needed
1 medium orange bell pepper - diced
1 medium red pepper - diced
1 medium yellow bell peppers - diced
¾ cup tomato paste
½ teaspoon salt
½ teaspoon ground black pepper
2 teaspoons dried parsley
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
1 teaspoon Dijon mustard
1 teaspoon sugar
4 medium jalapenos
⅓ cup Colby Jack cheese - for topping
Instructions
- Heat oven to 425°F.
- Prepare a 9×13 baking pan by covering it with foil.
- Toss cherry tomatoes with half of the olive oil in a medium-sized bowl.
- Spread the tomatoes in an even layer on the foil-lined pan and place in the oven.
- After 20 minutes, flip the tomatoes over with a spatula. Bake another 20 minutes until cherry tomatoes are slightly charred.
- While roasting tomatoes heat a Dutch oven with the remaining half of the olive oil. Add the onion, bacon pieces, and garlic and cook over medium heat, stirring, until the bacon is done but not crispy and the onion is translucent.
- Add the ground venison, stir and cook until the venison is pink. Discard fat (there shouldn’t be much).
- Add the remaining ingredients (except the tomatoes and the shredded cheese) to the Dutch oven and stir well.
- Then bring to a boil. Reduce heat and let it simmer for 20 minutes or until the peppers are tender but not mushy.
- Add warm roasted cherry tomatoes to the mixture and stir gently. If the soup becomes too dry, add more broth.
- You can adjust seasonings to your liking.
- Dish into serving bowls and sprinkle shredded cheese on top.
- Serve the soup warm with your favourite bread!
Notes
Nutrition
FAQ
Can I substitute ground beef if I don’t have venison?
Yes, ground beef works fine here. Use a leaner cut like 90/10 since the bacon is already adding fat — a fattier beef will make the broth greasy and you’ll spend time skimming it.
What internal temperature should the ground venison reach?
Ground venison should reach 160°F (71°C), the same as ground beef. Because venison is so lean it cooks quickly, so if you’re simmering the soup for the full recommended time the meat will be well past safe temperature — but it’s worth knowing the target if you’re ever adjusting the recipe.
Is this soup filling enough to serve as a main course without anything else?
Yes, with the ground venison and bacon providing a solid protein base alongside the vegetables, it holds up as a standalone meal for most people. A slice of bread helps if you’re feeding people with bigger appetites, but it’s not required to make the meal complete.
If you liked this one
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