Vegetable Soup To Can - cooking recipe

Ingredients

1 qt. cubed potatoes
1 qt. cubed carrots
1 qt. diced celery
1 qt. corn
1 qt. peas
1 qt. beans
1 qt. onions, soaked in cold water
6 or 7 qt. tomato juice
2 or 3 lb. hamburger, fried in butter
1 c. small macaroni or spaghetti, broken in small pieces

Preparation

Cook the first six vegetables separate in a little water. When almost soft, drain.
Have it all ready before adding to boiling tomato juice.
Add 1/2 cup sugar, 1 teaspoon chili powder and salt to taste.
Cold pack for 2 hours.