Chunky Soup - cooking recipe

Ingredients

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

Preparation

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