1 LB venison; cut into bite-sized pieces
46-ounce can vegetable cocktail juice (v-8)
28-ounce can whole tomatoes; undrained and chopped
2 med. red onions; chopped
1 TB Worcestershire sauce
1/8 Ts hot sauce
4 lg. potatoes; peeled and cubed
3 med. carrots; sliced
4-sm. yellow squash; sliced
3 to 4 stalks celery; thinly sliced
2 med. 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.
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