Vegetable Beef Soup

By North Star

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



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