Vegetable soup for 50

Yield: 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