Venison Barley Soup

   / Venison Barley Soup #1  


Elite Member
Jun 11, 2003
Denton, TX
L3800 w/FEL and BH77, BX 2200 w/FEL and MMM
This is a great, hearty winter dish. It also freezes well. I typically make a double batch and use my vac sealer to make some multi-serving bags for the freezer.

2 tablespoons olive oil
1 lb (about 2 cups) diced venison
1 small yellow onion chopped
1 Tbl minced garlic (in water or oil)
1 Cup diced celery
1 cup diced green pepper
1 Cup diced carrots
1 can (14.5oz) petite diced tomatoes w/juice
1 cup hulled barley
1 Tbl worcestershire sauce
1/2 tsp dried thyme
1 package beef gravy powdered mix (or 1 Tbl beef base)
2 bay leaves
2 tsp dried parsley
5 cups reduced sodium beef broth
1 bottle (12oz.) Shiner Bock beer (or 1.5 more cups of beef broth) Note: Any dark lager might work too, even Guinness. I've just always stuck with Shiner or more beef broth

salt and pepper to taste

Heat olive oil in the pan. Combine the venison, onion, garlic, green pepper and celery and cook until venison is browned on all sides and onion is softened.

Add remaining ingredients and bring to a boil. Reduce heat and simmer for 1 hr or until barley is cooked. Add additional beef broth if too thick.

Remove bay leaf and serve.