10 lb. potatoes, peeled and cut in med. size
1 bag onions
1 lg. bottle ketchup
8 lbs. meat (have roast cut into stew meat)
1 lg. can tomato juice
4 cans whole tomatoes
4 jars precooked carrots (easier than cooking raw carrots)
2 sm. heads cabbage
4 cans tomato bits
2 cloves garlic (can substitute garlic powder or garlic salt--takes alot)
1 sm. bottle Worcestershire sauce
Tabasco sauce (1 tbsp. to each pot)

You will probably need 2 pots or 1 very large one.

Boil onions and potatoes and divide them into 2 pots when potatoes are about done. Pour off water and add the following in equal amounts to each pot: whole tomatoes, tomato juice, tomato bits, Worcestershire sauce, ketchup, salt, Tabasco sauce and juice from carrots. Add carrots later.

While this is cooking on high heat, brown the meat. You may need to add water as the soup cooks down. When meat is done and added, turn heat down to medium and cook for 1 hour.

Approximately 1 hour before serving, bring soup back to just boiling and then turn soup on low and add carrots. If you want, 4 cans of kidney beans can be added when the carrots are added.