Venison Soup Recipe

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; 1 tb Worcestershire sauce, 1/8 ts Hot sauce, 4 lg Potatoes; peeled and cubed, 3 md Carrots; 4 sm Yellow squash;
3 To 4 stalks celery; 2 md 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. Add remaining vegetables to soup; cook, uncovered, 10 additional minutes or until vegetables are crisp-tender.