Venison Barley Soup
Comforting like classic beef barley, this venison barley soup is a huge in a bowl! Use tomatoes and bacon to increase flavour.
Ingredients
- 1 ½ pounds venison stew meat
- 2 onions any colour
- 6 strips bacon
- 2 cups diced tomatoes see notes
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 quart beef broth
- 1 quart water
- 1 cup barley
Instructions
- Cut venison into 1-inch cubes. Set aside.
- Fry bacon in a dutch oven and chop.
- Dice onions and sauté with bacon and bacon fat until onions are soft and translucent.
- Add venison to brown on all sides. Stir in tomatoes and seasonings.
- Stir in broth and water.
- Add the barley and stir.
- Cover and simmer over medium low for at least an hour, until barley is tender.
Notes
- I like 2 cups of tomatoes in my soup, but this is of course very forgiving. You can use home canned, or a small or large can from the store. A small can at the store is just under 2 cups, technically.
- Use any type of broth. The tomatoes and bacon add a lot of flavour so even chicken broth is just fine.
Nutrition
Calories: 227kcalCarbohydrates: 18gProtein: 21gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 67mgSodium: 1185mgPotassium: 508mgFiber: 4gSugar: 2gVitamin A: 70IUVitamin C: 6mgCalcium: 45mgIron: 4mg
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