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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
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. 4 quarts.
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