Tomato Rice Soup - cooking recipe

Ingredients

1 (16 oz.) can cream of tomato soup
1 (16 oz.) can tomato juice
1 (16 oz.) can crushed tomatoes
2 Tbsp. sugar
2 Tbsp. white pepper
1/2 gal. water

Preparation

Combine
the
tomato
juice,
tomatoes, cream of tomato soup, 1/2
gallon
water, salt, sugar and pepper.
Bring to a boil and let cook for 10 to 15 minutes.
Add the rice and stir to
keep from sticking on the bottom of the pot.
Cook over a low
fire until the rice becomes very done; stir at intervals. The rice should serve
as
a
roux (cooking oil and flour mixture) to tighten the soup.
Serves 10 to 12 people.