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Chunky Beef Soup

  Cook carrots, potatoes, and peas separately. Add salt. Combine water, soup mix, broth, tomato juice, sugars, salt, butter, and onions. Heat to boiling, then add vegetables. Combine flour and enough water to make a paste to thicken soup. Brown hamburger, salt, and pepper in butter. Add to soup. Process in boiling-water bath for 2 hours. 

Yields 21 qt.

2 gal. water
1 c. beef soup mix
2 lg. cans College Inn beef broth
4 qt. tomato juice
1 c. sugar
1 c. brown sugar
1/4 c. salt
1/2 c. butter
2 lg. onions, finely chopped
4 qt diced carrots
4 qt. diced potatoes
3 qt. peas
8 c. flour
5 lb. hamburger

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