*  Exported from  MasterCook  *

                               Venison Soup

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Venison -- cut into bite-sized
					
   1      each          46-ounce can vegetable -- cocktail juice (V-8)
   1      each          28-ounce can whole tomatoes -- undrained and choppe
   2      medium        Red onions -- chopped
   1      tablespoon    Worcestershire sauce
     1/8  teaspoon      Hot sauce
   4      large         Potatoes -- peeled and cubed
   3      medium        Carrots -- sliced
   4      small         Yellow squash -- sliced
   3      each          To 4 stalks celery -- thinly
					
   2      medium        Green peppers -- cut into 1-
                        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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