Venison Soup

1 lb. venison, cubed
1 (46 oz.) can vegetable cocktail juice (V-8)
1 (28 oz.) can whole tomatoes, 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
3-4 stalks celery, thinly sliced
2 medium green peppers, cut into 1-inch pieces

In 8 quart dutch oven combine venison, juice, tomatoes including liquid, onions, Worcestershire sauce, and hot sauce. Bring to a boil and reduce to medium heat cooking for 30 minutes stirring occasionally. Add potatoes and carrots to pot; cover and cook for an additional 20 minutes. Add squash, celery, and pepper; cook uncovered for 10 minutes or until vegetables are tender.

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