Venison Soup

Yield: 4 quarts
1 lb venison; cut into bite-sized
- piece
1 ea 46-ounce can vegetable
-cocktail jui; ce (v-8)
1 ea 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 ea to 4 stalks celery; thinly
-sliced
2 md 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.