1 lb venison; cut into bite-sized pieces
1 46-oz can vegetable cocktail juice (V-8)
1 28-oz can whole tomatoes; undrained and chopped
2 md red onions; chopped
1 Tbsp Worcestershire sauce
1/8 tsp hot sauce
4 large potatoes; peeled and cubed
3 medium carrots; sliced
4 small yellow squash; sliced
3-4 stalks celery; thinly sliced
2 medium 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.
Recipe courtesy of internationalhunters.homestead.com.
Serving Size: 4 Quarts