Tomato Rice Soup

Combine 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 roux (cooking oil and flour mixture) to tighten the soup.

Serves 10 to 12 people.