Vegetarian Soup Recipe!

Vegetarian Vegetable Soup: 14-18 Servings

4 medium onions cut in eighths
6 cups water
6 cups tomato Juice (or large can)
6 carrots, sliced ( 3 cups)
3 cups sliced celery
3 potatoes, diced ( 2 -3 cups)
¼ teaspoon pepper
¼ cup long grain rice
1 tablespoon sugar
2 teaspoons salt
1 can Mexicorn ( 12 ounces)

Place all ingredients in large pot except Mexicorn. Bring soup to a boil. Reduce heat and cook at slow boil 30 minutes (or until tender). Add Mexicorn.

Let soup cool. Place in storage bag(s) or clean ice cream pail (or similar disposable container).
Label container: Vegetable Soup, Study Day - Refrigerate or freeze.

Bring to Blackhawk kitchen by Friday, December 14th.
Place in refrigerator. Thank you!