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Crockpot Venison Soup

Here's how you make Crockpot Venison Soup
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  • Servings: 6
  • Prep: 9m
  • Cook: 7h
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 packet(1 ounce) dry onion soup mix
  • 1 can (10 ounces) condensed cream of mushroom soup
  • 1 pound ground venison
  • 2 tablespoons oil
  • 1 can (14 ounces) diced tomatoes
  • 2 ounces lentils, (1/3 cup)
  • 1 cup onion, diced
  • 1 clove garlic, smashed
  • 6 cups water
  • 1 teaspoon worcestershire sauce
  • 3 cups frozen mixed vegetables
  • 1 pound red potatoes, diced
  • 16 ounces coleslaw mix
  • 1 can (7 ounces)tomato sauce
  • 2 bay leaves
  • 1 teaspoon dried parsley
  • 1/4 teaspoon pepper
  • 2 teaspoons beef bouillon
  • 1 tablespoon soy sauce
  • 1⁄4 teaspoon crushed red pepper
  • 4 ounces dry macaroni ,(1 cup)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a large Pam sprayed crock pot

  • Step 2: Mix 6 cups water with the dry onion soup packet and cream of mushroom soup.

  • Step 3: Brown the ground venison and onion in a skillet with the oil until no longer pink.

  • Step 4: Add garlic

  • Step 5: Transfer everything to the crock pot.

  • Step 6: Add all the vegetables, tomatoes, tomato sauce, lentils, bay leaves, seasoning and bouillon to the pot. (Rinse out cans with water)

  • Step 7: Cook on high 6 hours.

  • Step 8: Add water if needed

  • Step 9: Add the soy sauce and crushed red pepper flakes.

  • Step 10: Add the uncooked macaroni noodles and cook 45 minutes.

  • Step 11: Adjust seasoning as necessary.

  • Step 12: Remove bay leaves

We hope you enjoy this recipe!

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