Easy to make, damned good and rib-stickin'

1 26-ounce can tomato soup (or regular size can)

1 can of water same size as soup can

1 undrained 14.5-ounce can diced tomatoes with green chiles (or not)

1 8-ounce can tomato sauce

1 6-ounce can tomato paste (or larger)

1 can of water same size as tomato paste can

1 drained 8.25-ounce can sliced carrots

1 drained 8.75-ounce can whole kernel corn

2 drained 15-ounce cans sliced white potatoes (cut down to half size)

1 drained 8-ounce can sweet peas

1 bag Walmart boil-in-bag quick rice (optional)

1 to 1.50 pound good ground beef, fried up well and drained of grease

a shake or two of dried onions

a shake or two of dried parsley

a pinch of black pepper

a slight sprinkle of crushed red pepper (optional)

a bit of sliced jalapeno peppers (optional)

Fry ground beef until well done and thoroughly drain away grease. Boil rice for ten to eleven

minutes. Add together all other ingredients and mix well in a big stockpot. Stir in ground beef.

Stir in rice. Heat through until steam is rising. Enjoy with cornbread or hotdogs on buns. Add a

bit of water if soup gets too thick. No added salt. Makes about a gallon, maybe a bit more...