1 1/2 gal. beef broth
1 (10 lb.) can crushed tomatoes
2 (46 oz.) cans tomato juice
1 lg. onions (diced)
1/2 dozen beef peppers (diced)
2 tbsp. oregano
2 tbsp. garlic powder
2 tbsp. salt
1/2 gallon elbow macaroni
1/2 c. butter

Dice and saute peppers and onions in butter in large stock pot. Add beef broth, tomatoes and juice. Bring to rolling boil, add seasoning. Simmer 1 hour. Add macaroni and cook until tender. When serving, top with 1/2 teaspoon grated Parmesan cheese.

Serves 60 (6 ounce) portions.