1 lb. venison, cut into bite size pieces
1 (46 oz.) can vegetable cocktail juice
1 (28 oz.) can whole tomatoes, undrained and chopped
2 med. size red onions, chopped
1 tbsp. Worcestershire sauce
1/8 tsp. hot sauce
4 lg. potatoes, peeled and cubed
3 med. carrots, sliced
4 sm. yellow squash, sliced
3 to 4 stalks celery, thinly sliced
2 med. size green peppers, cut into 1 inch pieces

Combine first 6 ingredients in an 8 quart pot or Dutch oven; bring to a boil. (If you want to use a crockpot, combine first 6 ingredients, bring to a boil, and then transfer to the crock pot.) 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. Makes 4 quarts.