Venison soup - sl 10/82
4 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Venison; cut into bite-sized pieces |
| 1 | each | 46-ounce can vegetable cocktail juice (V-8) |
| 1 | each | 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 | eaches | To 4 stalks celery; thinly sliced |
| 2 | mediums | Green peppers; cut into 1- inch pieces |
Directions
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
Submitted By JEFF PRUETT On 10-09-95
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