Title: Venison Soup
Categories: Soup, Venison, Game, Sthrn/livng
Yield: 4 Quarts

1 lb Venison; cut into bite-sized
-pieces
1 46-ounce can vegetable
-cocktail juice (V-8)
1 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 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.

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@cyberspc.mb.ca (S.Pickell)