Vegetable soup for 50
50 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | gallons | Soup stock |
| 3 | Bay leaves | |
| 3 | cups | Carrots, diced |
| 3 | cups | Celery, diced |
| 2 | cups | Onions, chopped |
| ½ | cup | Rice |
| 2 | quarts | Tomatoes |
| 1 | can | Peas, no. 2 size |
| 2 | tablespoons | Salt |
| ¼ | teaspoon | Pepper |
Directions
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