4
quarts
1
lb venison; cut into bite-sized piece
1
ea 46-ounce can vegetable cocktail juice
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.