3/4 c. beef base
2 lg. cans beef broth
1 stick butter
4 qt. tomato juice
1 3/4 c. sugar
1/4 c. salt or less
4 qt. carrots
2 qt. green beans
3 qt. peas
4 qt. potatoes
2 qt. flour
8 lb. hamburger
Salt and pepper
2 lg. onions, chopped

Heat together until boiling 2 1/2 gallons water, beef base, beef broth, butter, tomato juice, sugar, and 1/4 cup salt. Cut vegetables into small cubes, cook separately in enough water to make a smooth paste to thicken soup. Season hamburger with salt, pepper, and onion and fry in flour and butter. Mix hamburger and drippings with soup. Some beef chunks can be added instead of using all hamburger. Cold pack 2 hours or pressure cook 40 minutes at 10 pounds pressure. Makes about 30 quarts.