What are your favorite ingredients to include in crockpot vegetable beef soup?

[Karen]

I'm looking for ideas to make beef vegetable soup in the crockpot using venison roast, instead of beef roast. I have made beef soup on the stove top (a long time ago), never in the crockpot.

Any crockpot soup makers that would care to share the recipes and tips?

Many thanks!

 

[ShelbyMichalek]

As far as venison instead of beef, they can be cooked the same. We use venison as a substitute for beef all the time (ground veni, veni roast, etc)

Just a note to anyone who doesn't often cook with venison

 

[ShelbyMichalek]

We actually use ground veni when we make sloppy joes and we call them Sloppy Joelys (Joely is my MILs name - it's her recipe)

Sorry, totally off topic on that

 

[nikked]

The best stews I have made recently have been done in the oven in one of our stock pots, cook all day at a low setting (250 or 300), depending on how long you're cooking. Because you're cooking all day, use larger chunks of meat...they'll be easy to break up at the end, but won't dissappear!

One trick I learned from Big Daddy's House on Food Network for beef, pork & venison is to use a combo of beef AND chicken stock. I don't like this for chicken...the beef over powers it. But for beef, pork & venison, it adds an incredible layer of flavor. I use a 2 to 1, beef to chicken stock ratio.

Add your vegis during the last part (hour or so) of cooking so they don't become mush.

Fresh Thyme is my new best friend for roast and stew...add at the last hour as well. If you cook the time all day, to me it gets bitter.

 

[ChefBeckyD]

I don't have a recipe for Vegetable Beef Soup - but I do make it all the time...and I've used venison in it more than once.

I start out with a roast (or leftover roast) - about 1.5-2 lbs, and throw that in the crockpot with broth around it up around the sides, but not completely covering it. (and I've used whatever broth I happen to have - including leftover gravy) I throw in a bay leaf or 2, and a couple crushed garlic cloves, and also a bouquet of fresh herbs wrapped in cheesecloth. (rosemary, thyme, oregano - or just a mix of whatever you have.)

Let that cook until you can separate it easily with a fork. Use your mix n chop to shred it! Then I add sliced carrots and celery, and chopped onion. (sorry - no measurements, I just throw it in by the handful until it looks right.) I'll also throw in barley, or brown rice, or quinoa, or a mix of them at this point. Add more broth if you do add the grain - it needs something to cook in.

Let that cook for a couple more hours, and then add a couple cups of Vegetable Juice (like V-8 juice) and a Tbls. or two of Worchestershire sauce. Let that cook for a couple hours, and then add whatever other veggies you'd like - mixed veggies, or just green beans, peas, etc....and let it cook til done.


Sorry it's not more of a recipe - but it is exactly how I make it.


I LOVE making soup - make a crockpot of it at least once a week (but rarely use a recipe), and this is one that is in regular rotation.