Title: Venison Soup - Sl 10/82
Categories: Soup Game Southern
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

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