Vegetable And Venison Soup
 

Vegetable and Venison Soup

2 Lg Beef or Ham Bones
5 1/2c. Water
1 Lb. Venison, cut in chunks
2(16oz) cans diced Tomatoes
1 TBS. Salt
1tsp. Pepper
1 Lg Onion, chopped
1 TBS Worcestershire sauce
5 med. Carrots, thinly sliced
6-7 Lg ribs Celery, chopped
5-6 med Potatoes, cubed
1 (20oz)pkg frozen Green Beans
1 (20oz)pkg frozen Corn
1 (10oz)pkg frozen Lima Beans
1/2 c. Barley
1 tsp. Sugar
1-2 med. head Cabbage, sliced(optional)

In large soup pot, place bones, water, venison, tomatoes, salt, pepper and onion. Bring to a boil, educe heat and simmer for 2 hours or until meat begins to fall apart. Remove soup bones and add all ingredients except cabbage. Cook until potatoes are tender. Add cabbage and cook until cabbage in tender.
[U]Yields 6 Quarts[U]