| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dutch | Soup, Venison, Game, Sthrn/livng | 4 | Quarts |
INGREDIENTS
| 1 | lb | Venison; cut into bite-sized pieces |
| 1 | 46-ounce can vegetable cocktail juice (V-8) | |
| 1 | 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 | To 4 stalks celery; thinly sliced | |
| 2 | md | Green peppers; cut into 1- inch pieces |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V3 #266 Date: Sat, 28 Sep 1996 07:24:15 -0500 From: netdir@cyberspc.mb.ca (S.Pickell)
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”