Brown ground venison in olive oil and add to medium sized stock pot along with all of the above ingredients.  Do not drain liquid from the canned vegetables but add to the stock pot.  Bring to a boil and simmer with lid on stock pot on low heat for a least an hour until all vegetables are tender.  Adjust seasonings as needed (to taste). 

YIELD:  18 cups

Serve with saltine crackers of your choice,  fried corn bread or hush puppies. 

NOTE:  Jennifer Johnson at Permanet Solutions Salon was talking about her home made vegetable soup on 11-14-08 and this inspired myself to dig through the kitchen cabinets and freezer and round up the above ingredients and this is what I came up with and it turned out excellent.  The bag of frozen mixed vegetables on 01-22-09 contained carrots, peas, lima beans, green beans and corn.  There are no set rules for vegetable soup; add more or take away ingredients at your own desire.

Pix below of Bill Porter's Venison Vegetable Soup on 11-15-08:

There were plenty left over and will freeze it for a latter date when the weather is cold and rainy, ideal days for a good home made soup of your choice.  As with all my wild game recipes, I call these recipes collectively "Fruits of the Harvest."

Below pix of another "batch" of venison vegetable soup on 01-22-09.  Outstanding and beautimous stuff!

I just about selected a  stock pot that was too small for this recipe.  This stock pot is 12 quarts in size.  No room for error on this one.....grin if you must.