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Venison Soup


  • 1 lb Venison; cut into bite-sized pieces
  • 1 46-ounce can vegetable cocktail juice (V-8)
  • 1 28-ounce can whole tomatoes; undrained and chopped
  • 2 md Red onions; chopped
  • 1 tb Worcestershire sauce
  • 1/8 ts Hot sauce
  • 4 lg Potatoes; peeled and cubed
  • 3 md Carrots; sliced
  • 4 sm Yellow squash; sliced
  • 3 To 4 stalks celery; thinly sliced
  • 2 md 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. 4 quarts
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