Venison Soup
Serves:
Submitted By: Foremost Hunting Admin
Notes:
Makes about 4 Quarts
Ingredients:
1 pound Venison
46 ounces Can of V8
28 ounces Whole Cut Tomatoes Undrained & Chopped
2 medium Red Onions
1 tablespoon Worcestershire sauce
1/8 teaspoon Hot sauce
4 large lg Potatoes; peeled and cubed
3 medium Carrots; sliced
4 small Yellow squash; sliced
4 stalks celery; thinly sliced
4 medium Green peppers; cut into 1-inch pieces
Preparation:
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.
Cooking Instructions:
Add remaining vegetables to soup; cook, uncovered, 10 additional minutes or until vegetables are crisp-tender.