Delicious Healthy Venison and White Bean Soup

hearty venison soup

Okay, I’m an animal lover…major! So there is no way I could bring myself to hunt, let alone kill, just about anything! I save spiders for crying out loud! So please know, my obtaining this meat did not actually involve me personally killing a deer. I have friends for that. But there’s a MAJOR benefit from cooking with Venison as opposed to Beef or Pork. For one thing, it’s significantly lower in fat!! Venison contains 3 grams of fat, 1 of which is actually saturated fat. Another benefit is in just 4 ounces of venison, you get 24 grams of protein. Protein is essential for maintaining a healthy body. Venison is also lower in cholesterol. Beef contains more than three times the amount of cholesterol as venison.

The benefits of consuming venison over beef or pork are amazing and well worth every pound shed from this simple switch.

 Note: If you’re unable to obtain venison, this recipe also works great with turkey sausage or a lean Italian sausage.


  • 3 Tbsp olive oil, divided
  • 16 oz. Deer Sausage (or turkey sausage)
  • 4 Garlic Cloves
  • 1 c. diced Yellow Onion
  • 1/2 cup Diced Celery
  • 4 c. Chicken Stock
  • 3 c. of Soaked & Cooked Great Northern white beans (or (2) 15 oz. cans, rinsed)
  • 1 tsp sea salt
  • 1/4 tsp dried Italian seasoning
  • 1/8 tsp freshly ground black pepper
  • 4 cups of tightly packed baby spinach leaves (leave stems)
  • 1 1/2 tbsp fresh lemon juice

Optional Additions (Increases Fat):

  • 1/2 c. Shaved Parmesan (optional)
  • 1 c. Heavy Whipping Cream


  1. Brown deer sausage with onions, garlic, celery, salt and pepper in 1 Tbsp. of olive oil in a stock pot or sauce pot until cooked through. Keep remaining juices inside your pot.
  2. Add chicken stock. Bring to boil over medium-high heat. Add seasonings, then simmer on low heat for up to 10 minutes. Note: The longer you simmer, the better! But if you’re pressed for time, 10 minutes will still allow for a flavor packed soup!
  3. Add beans and allow to simmer for 5 minutes more.
  4. Turn off the heat. Stir in the spinach and lemon juice. Cover to allow spinach to wilt a few minutes. Ladle soup into bowls and top with optional shaved parmesan.

And there you have it! A yummy, fiber filled, protein packed, healthy dinner that satisfies!

Please share some of your own venison recipes, I’d love to hear them.



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