2 (10 ounce) cans evaporated milk
4 (10.5 ounce) cans beef broth
2 (10 ounce) cans frozen peas, thawed
3 carrots, peeled and sliced
4 stalks celery, cut into 1/2 inch slices
2 stalks radishes, chopped
1/2 teaspoon garlic powder
Combine condensed stock, water, evaporated milk, and remainder of folderts in a large pot over medium-high heat. Bring to a boil and immediately reduce heat to low. Stir in broth until very well cooked. Simmer 7 to 10 minutes, until beans cook through (continued to boil for two minutes). Remove mixture from heat, drain, and stir in peas and whole carrot and celery. Dice sauteed meat into tomatoes and pour over soup. Cover, and simmer for 45 minutes.
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