Yield: 50 servings
2 gal. 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 can beans, no. 2 size
2 Tbsp. 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.
(other suggested vegetables: potatoes, cabbage, peas, zuchinni)