3 tbsp. butter
3 ribs celery, diced
1 (15 oz.) can diced tomatoes
2 tbsp. Worcestershire sauce
6 drops hot sauce
2 tbsp. garlic powder
1 tbsp. Italian seasoning
1 bay leaf
12 c. water
potatoes
1 large onion, diced
1 large bell pepper, diced
2 tsp. thyme
2 tbsp. sugar
1/2 c. dry white wine
1 (15 oz.) can tomato sauce
5 carrots, sliced
1 pkg. frozen mixed vegetables

Sauté onion, celery and bell pepper in butter. Add diced tomatoes and seasonings; stir well. Add water, carrots and potatoes, tomato sauce and wine. Cook until potatoes and carrots are tender. Add vegetables and simmer.

Yields 12 quarts.