Chunky Soup

• 3/4 c. beef base
• 2 large 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
• 2 large onions, chopped

1. Heat until boiling 2 1/2 quarts water, beef base, beef broth, butter, tomato juice, sugar and 1/4 cup salt.
2. Cut vegetables into small cubes.
3. Cook separately in salted water, then add to mixture.
4. Take a little less than 2 quarts flour and add enough water to make a smooth paste to thicken soup.
5. Season hamburger with salt and pepper (if not already seasoned).
6. Add onions; fry in flour and butter.
7. Mix hamburger and drippings with soup.
8. Some beef chunks can be added instead of all hamburger.
9. Cold pack for 2 hours.
10. Pressure cook for 40 minutes at 10 pounds.
11. Makes about 30 quarts.

beef base, beef broth, butter, tomato juice, sugar, salt, carrots, green beans, peas, potatoes, flour, hamburger, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=720558 (may not work)