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CHUNKY BEEF SOUP Maryann J. Yoder 4 qts. carrots, cooked 4 qts. potatoes, cooked 4 qts. navy beans, cooked (use 3 lbs. dry beans) 10 lbs. ground beef, seasoned and browned 1 to 2 lbs. bacon, cut in sm. pcs and fried crisp 2 qts. frozen peas 2 lg. onions, sauteed in ? lb. butter Pour all in big granite or stainless steel container. Add the sauce which is made of the following: 2 ? gals. water (save juice from cooking vegetables) 1 ? C. beef soup mix 4 qts. tomato juice ? C. salt 2 C. brown sugar 6 qts. beef broth Mix well and bring to a boil. Stir in slowly to thicken. 5 cups Permaflo or clear jell which has been dissolved in water. Cook a couple of minutes. Pour over vegetables and meat. Brown 1 ? pounds butter. Add this last. Mix well. Put in jars. Cold pack 2 hours or pressure cook 1 hour and 15 minutes. Makes 30 quarts.

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