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Venison soup


  • 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


    1. Combine first 6 ingredients in an 8-quart dutch oven; bring to a boil.
    2. Reduce to medium heat; cover and cook 30 minutes, stirring occasionally.
    3. Stir in potatoes and carrots; cover and cook for 20 minutes.
    4. Add remaining vegetables to soup; cook, uncovered, 10 additional minutes or until vegetables are crisp-tender.
  • Yield: 4 quarts

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