Venison Soup Recipe

Free Recipe Venison Soup

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Venison Soup Recipe

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

Venison Soup 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. 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)

Cooking Temperature:

Recipe Serves: 4

How Do You Cook Venison Soup?

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