1 c. carrots
1 c. canned peas (I use frozen)
1 potato, med.
1 qt. tomato juice
1 c. green beans, canned
1 onion, med.
3 sprigs parsley
2 yeast cakes
1/2 c. shortening
1/4 c. sugar
3 tbsp. salt
12 1/2 c. flour (approximately)

Cook vegetables together until tender. Force vegetables through a sieve. There should be 1 1/2 quarts juice and pulp. Dissolve yeast in 1 cup lukewarm water. Add yeast to vegetable pulp. Add sugar, salt and shortening. Add 5 cups flour and stir until well blended. Let batter work until light and full of bubbles (about 1 hour).

Add remaining flour and knead. Let rise until double in bulk. Knead 10 minutes and shape into 4 loaves. Rub each loaf with melted butter. Let rise again until double in bulk. Bake for 45 to 50 minutes in a 350 degree oven. Makes 4 loaves.