Recipe - Vegitarian Soup (note the change - this is not chili)

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)
1/4 teaspoon pepper
1/4 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 Sunday May 10.
Place in refrigerator. Thank you!