Venison soup - sl 10/82

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       Title: Venison Soup - Sl 10/82
  Categories: Soup, Venison, Game, Sthrn/livng
       Yield: 4 quarts
  
       1 lb Venison; cut into bite-sized
            -pieces
       1 ea 46-ounce can vegetable
            -cocktail juice (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.
   
   From Claude Steele of Texas in October, 1982 "Southern Living" Typos
   by Jeff Pruett
  
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