Venison soup

Yield: 4 Quarts

Measure Ingredient
1 pounds Venison; cut into bite-sized pieces
1 \N 46-ounce can vegetable cocktail juice (V-8)
1 \N 28-ounce can whole tomatoes; undrained and chopped
2 mediums Red onions; chopped
1 tablespoon Worcestershire sauce
⅛ teaspoon Hot sauce
4 larges Potatoes; peeled and cubed
3 mediums Carrots; sliced
4 smalls Yellow squash; sliced
3 \N To 4 stalks celery; thinly sliced
2 mediums 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.

From Claude Steele of Texas in October, 1982"Southern Living" Typos by Jeff Pruett

Posted to MM-Recipes Digest V3 #266 Date: Sat, 28 Sep 1996 07:24:15 -0500 From: netdir@... (S.Pickell)

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