Venison Soup - Sl 10/82 Recipe
Yield: 4 QuartsRecipe by luhu.jp
Ingredients:
1 lbs: 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
Directions:
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
Source from luhu.jp
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
Source from luhu.jp