2 cups dry soup mix (from the dry-pack cannery)
2 lb. frozen hash browns (fresh potatoes should be diced)
1 can tomatoes
1 can tomato sauce
1 can tomato soup
2 lb. hamburger
pie shells (6 or 7) and crust

Combine all ingredients except hamburger and pie shells and crust in 6 quarts of water. If desired, add left-over vegetables, frozen carrots, corn, etc. Simmer for 1-1/2 to 2 hours. Then fry 2 lb. hamburger until well-done, breaking it into tiny pieces. Add to soup mixture and place in six or seven 9-inch pie shells; top with pie crust and seal edges well. Bake in oven at 450° for 25 minutes or freeze for future baking.