Recipe Chunky Beef Soup Amish Recipes

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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.

2½ gal. water
1¼ 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
water
5 lb. hamburger
salt
pepper
butter

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