Instructions: In several batches, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomato juice, water, beans, sugar, chili powder and salt. Cut leaves off celery and set aside. Chop celery and add to soup.

Chop celery leaves; place in cheesecloth with the garlic and bay leaves.

Tie with string and place in soup. Bring to a boil; reduce heat. Cover and simmer for 1 1/2 to 2 hours. Remove spice bag before serving.

Yields about
45 1 cup servings.

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