Title: Vegetable Soup for 50
Categories: Soups
Yield: 50 Servings

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

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