Venison Barley Soup


After canning venison, I noticed one of the jars didn’t seal.  Today I added a little of this and a little of that and put together a fantastic barley soup to use that quart of venison.  I used some home canned veggies from the basement for this soup but you could always use fresh – just cook it a little longer.  If you are using quick cooking barley and fresh vegetables, add the barley as the veggies are just beginning to soften so the barley doesn’t get mushy.


  • 1/2 large onion, diced
  • 4 garlic cloves, minced
  • olive oil, for sauteeing
  • 6c beef broth (or venison, if you have it)
  • 1 quart diced venison
  • 1 quart green beans
  • 1 quart carrots
  • 1-6oz. can tomato paste
  • 5 tomatoes, crushed
  • 2tb worcestershire sauce
  • salt and pepper to taste
  • 2c barley


  1. Heat oil over medium-high heat in a stock pot and sautee onion until soft.  Add garlic, cook for about 30 seconds then add beef broth.
  2. Add remaining ingredients and simmer until vegetables and barley are soft – this will vary depending on the type of barley you used.  Quick cooking barley will cook in less time.

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