Beef Vegetable Soup (quantity recipe)
From: Susie. Illinois

8 pounds ground beef
Brown meat; drain off fat.

1 pound onions, chopped
Add onions to meat and cook until tender.

9 oz margarine
9 oz flour
Melt margarine and stir in flour; cook for 5 minutes

1 1/4 gallons beef stock
1 tablespoon salt
1/2 teaspoon pepper black
Add stock and seasonings, stirring constantly. Cook until mixture boils and has thickened. Add browned meat and onions.

12 oz carrots, fresh, diced
10 oz celery sliced
Cook vegetables until barely tender; drain (vegetables should be crunchy)

4 pounds mixed vegetables frozen or canned
Cook mixed vegetables until partially done. Add with other vegetables, to the soup. Stir carefully to blend.

2 pounds 8 oz tomatoes, diced, canned
Add tomatoes. Heat to serving temperature.

Note: 2 oz (1 cup) dehydrated onions maybe substituted for fresh onions.