Name: Vegetable Soup for 50
Ingredients: 2 ga Soup stock; 3 Bay leaves; 3 c Carrots, diced; 3 c Celery, diced; 2 c Onions, chopped; 1/2 c Rice; 2 qt Tomatoes; 1 cn Peas, no. 2 size; 2 tb Salt; 1/4 ts Pepper

CATEGORY	CUISINE	TAG	YIELD
		Soups	50	Servings

INGREDIENTS

2	ga	Soup stock
3		Bay leaves
3	c	Carrots, diced
3	c	Celery, diced
2	c	Onions, chopped
1/2	c	Rice
2	qt	Tomatoes
1	cn	Peas, no. 2 size
2	tb	Salt
1/4	ts	Pepper

INSTRUCTIONS

Heat the stock with the bay leaves; boil for 5 minutes. Remove the bay
leaves.  Add vegetables and seasoning to stock and simmer gently until
vegetables are tender and the flavors are blended. Other vegetables may be
added if desires.  Add rice and cook until tender. Randy Rigg

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