Recipe number 68914 is

Venison Soup - Sl 10/82



The ingredients are:
1 lb Venison, cut into bite-sized pieces 1 each 46-ounce can vegetable cocktail juice (V-8) 1 each 28-ounce can whole tomatoes, undrained and chopped 2 medium 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 each To 4 stalks celery, thinly sliced 2 medium Green peppers, cut into 1- inch pieces

The recipe yield is:
4 Quarts

Info:
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

Note:
Soup; Venison; Game; Sthrn/Livng



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