40 lbs. good lean stew meat
20 lbs. potatoes
3 lg. heads of cabbage
10 lg. carrots
3 lg. bunches celery
9 c. diced white onions
3 to 6 bay leaves
Salt and pepper

Cook stew meat until tender in pressure cooker. Let cool and lift off hardened fat. Peel and dice up the potatoes. Cover with water and cook until nearly done. Distribute the cooked potatoes and the meat into 3 twenty-one quart pressure cookers. Clean carrots and slice into 1/4 inch slices. Clean celery and cut up into slices. Prepare onions and dice them up. Put carrots, celery, and onions into a large pot. Drain off some of the broth from the meat/potato mixture and barely use it to cover the vegetables. Cook until nearly done. When cooked distribute evenly into the 3 cookers.

Wash and shred the cabbage. Put into a large pot barely covered with water and cook until tender. Distribute the cooked cabbage evenly into the 3 pressure cookers with the other ingredients. Put cookers on high heat. Salt and pepper to taste. After the soup has heated and is cooking, add 2 to 3 tall cans of tomato juice and 1 to 2 bay leaves to each cooker. Bring back to simmer. Turn flame on low until time to serve. Stir intermittently to keep from sticking. Serves 100 to 150 people. Remove bay leaves from soup before serving.