Venison or Elk Soup

1 lb Venison or Elk; 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