1 (4 lb.) venison roast
5 med. onions
1 lg. (1-3 lb.) bag carrots
2 cartons sliced mushrooms
1 lg. (16 oz.) bag frozen corn
1 lg. (16 oz.) bag cut green beans
1 lg. (16 oz.) bag tri-colored noodles
5 lg. potatoes, peeled
3 lg. (32 oz.) cans sliced tomatoes
1 cube beef bouillon
1 tbsp. Worcestershire sauce
Salt and pepper to taste
Basil to taste
Parsley to taste
Oregano to taste
Cayenne peppers to taste
Garlic powder to taste
Onion powder to taste
Bay leaves to taste
Paprika to taste
Liquid smoke to taste

Cut roast, onions, carrots, potatoes into bite-size pieces. Brown meat in skillet with beef bouillon, onions and 1 tablespoon of Worcestershire sauce. While meat is browning, fill large Dutch oven with 6 cups cold water, add vegetables and bring to a boil. Add skillet ingredients and seasonings. Bring to vigorous boil for 15 minutes, reduce heat and simmer covered for 2 hours, stirring occasionally. Serve hot with bread sticks. Feeds 6-10 manly appetites.