Vegetable soup for 50

Quantity		Ingredient
2	gallons	Soup stock
3	\N	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

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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