1 lbs Venison, cut into bite-sized-pieces
1 46-oz can vegetable-cocktail juice (v-8)
1 28-oz can whole tomatoes-undrained and chopped
2 med Red onions, chopped
1 tbsp Worcestershire sauce
1/8 tsp Hot sauce
4 large Potatoes, peeled and cubed
3 med Carrots, sliced
4 small Yellow squash, sliced
3 To 4 stalks celery, thinly-sliced
2 med Green peppers, cut into 1-inch pieces
- Combine first 6 ingredients in an 8-quart dutch oven; bring to a boil.
- Reduce to medium heat; cover and cook 30 minutes, stirring occasionally.
- Stir in potatoes and carrots; cover and cook for 20 minutes.
- Add remaining vegetables to soup; cook, uncovered, 10 additional minutes or until vegetables are crisp-tender.
Yield: 4 quarts