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This makes a HUGE batch.  It is intended as a freezer staple.  Or, it would be enough for one Sweatman family gathering.

 3 16 oz cans tomatoes, stewed chopped

 1 46 oz can V-8® vegetable juice

 15 beef bouillon cubes

 6 cups water

 1 pound carrots chopped fine

 6 stalks celery chopped fine

 1/2 pound cabbage chopped fine

 3 large green bell peppers chopped fine

 1 large onion chopped fine

 1 1/2 pounds cauliflower chopped fine

 1 1/2 pounds broccoli flowerets chopped fine

 1 pound zucchini chopped fine

 1/2 pound mushrooms chopped fine

 4 large garlic cloves crushed

 1 pound corn kernels

 2 pounds ground turkey

 2 pounds ground beef, extra lean

 3 Tablespoons Italian seasoning

 2 teaspoons anise seed

 2 teaspoons ground coriander

 5 sprigs fresh parsley

 1 1/2 tablespoons dried cilantro

 2 teaspoons garlic powder

 2 cans kidney beans

 Cooked pasta

 Parmesan cheese

In large stew pot, brown meat, with onion and seasonings. Add water and dissolve boullion cubes. Add remaining ingredients, except pasta and cheese, and simmer until vegetables are tender. Freeze in meal size portions. At meal time, add beef broth and cooked pasta. Top with parmesan cheese and serve with garlic bread.