Ingredients Vegetable Soup for 100:
1 pound 12 ounces celery
1 pound 12 ounces onions
1 pound 12 ounces carrots
14 ounces green peppers
14 ounces green cabbage
14 ounces rutabagas
2 pounds 10 ounces potatoes
1 1/4 cans diced tomatoes
8 3/4 ounces parboiled rice
14 ounces green beans, regular cut
14 ounces frozen corn
2 tablespoons plus 1 teaspoon salt
1/2 teaspoon black pepper
10 1/2 ounces beef base
3 gallons plus 2 quarts water, boiling
Dice celery, onions, carrots and peppers to 1/4 inch. Chop cabbage. Dice rutabagas, potatoes and beans to 1 inch. Mix beef base and boiling water to make stock. Add celery, onions, carrots, peppers, cabbage, rutabagas, potatoes and tomatoes; simmer 15 minutes. Add rice, beans and corn; simmer until vegetables are tender (approximately 20 minutes). Add seasonings and simmer 5 more minutes. Remove from direct heat.
(Serves approximately 100 people)