Southern Jugged Soup

• 6 potatoes, sliced
• 1 onion, peeled and sliced
• 6 tomatoes (or 2 cups cooked tomatoes...canned is fine)
• 1 turnip, peeled and diced
• 2 12 cups peas
• 1 carrot, peeled and grated
• 14 cup rice, uncooked
• 1 tablespoon salt
• 1 tablespoon sugar
• 12 teaspoon pepper
• 1 dash allspice
• 2 quarts stock (beef, chicken or vegetable)

1. Arrange vegetables, rice and seasonings in alternate layers in the bottom of a stone crock with a cover or a casserole.
2. Pour stock over vegetables.
3. Cover and seal to keep in the steam.
4. Set crock in a pan of hot water.
5. Place in a slow oven (300F) and cook 4 to 6 hours.

potatoes, onion, tomatoes, peas, carrot, rice, salt, sugar, pepper, allspice, stock

Taken from www.food.com/recipe/southern-jugged-soup-291192 (may not work)