Vegetable soup for 50

Yield: 50 Servings

Measure 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

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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