Southern Jugged Soup

Ingredients

• 6 potatoes, sliced
• 1 onion, peeled and sliced
• 6 tomatoes (or 2 cups cooked tomatoes...canned is fine)
• 1 turnip, peeled and diced
• 2 1/2 cups peas
• 1 carrot, peeled and grated
• 1/4 cup rice, uncooked
• 1 tablespoon salt
• 1 tablespoon sugar
• 1/2 teaspoon pepper
• 1 dash allspice
• 2 quarts stock (beef, chicken or vegetable)

Directions

1. 1

   Arrange vegetables, rice and seasonings in alternate layers in the bottom of a stone crock with a cover or a casserole.

2. 2

   Pour stock over vegetables.

3. 3

   Cover and seal to keep in the steam.

4. 4

   Set crock in a pan of hot water.

5. 5

   Place in a slow oven (300F) and cook 4 to 6 hours.