Venison Soup - Sl 10 82 Recipe

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Venison Soup - Sl 10 82 Ingredients

1 lb venison, cut into bite-sized piece
1 each 46-ounce can vegetable cocktail jui, ce (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

A Recipe for
Venison Soup - Sl 10 82

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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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This Recipe for Venison Soup - Sl 10 82 is one of thousands in the Recipes-to-go Meat Cookbook.

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Venison Soup - Sl 10 82

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Venison Soup - Sl 10 82 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

Serves: 4

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Venison Soup - Sl 10 82 Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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