Yield: 4 servings

1 lbs 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 med Red onions, chopped

1 tbsp Worcestershire sauce

1/8 tsp Hot sauce

4 large Potatoes, peeled and cubed

3 med Carrots, sliced

4 small Yellow squash, sliced

3 To 4 stalks celery, thinly

-sliced

2 med Green peppers, cut into 1-

-inch pieces

Procedures

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