1 1/2 gal. beef brown stock
1 1/2 gal. chicken stock
1 1/2 pt. peas
1 qt. carrots, diced
1 qt. green onions, diced
1 qt. celery, diced
1 1/2 pt. lean beef, finely diced
1 qt. cooked shell macaroni
1 tbsp. crushed peppercorns
4 bay leaves
5 tbsp. parsley, chopped
2 cloves garlic, minced
1 qt. tomato juice
4 to 6 whole cloves

Combine beef and chicken stock. Add diced carrots, celery, onions, beef and seasonings. Bring to boil, reduce to simmer. Skim carefully. Add tomato juice, simmer 30 minutes. Skim 3 times. Before serving add cooked pasta, parsley and peas. Adjust for color and seasonings. Serves 50.