Vegetable Beef Soup (for 30)

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4 (46 oz.) cans plain tomato juice

1 (46 oz.) can water

3 (20 oz.) pkg. frozen mixed vegetables

1 small cooked chuck roast (with beef broth)

2 tsp. salt

3/4 tsp. pepper

2 1/2 Tbsp. sugar

1 1/2 c. dry macaroni

2 lb. potatoes, diced and cooked

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Cut roast into bite-size chunks and mix all ingredients

(except macaroni and cooked potatoes). Simmer for approximately

8 hours. Turn heat off. Add dry macaroni and cooked

potatoes. Let stand for 1 hour. Yields 2 1/2 gallons; 30 (10 oz.) servings

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