4 potatoes cubed
6 carrots, sliced
2 large onions, coarsely chopped
1 green bell pepper, sliced into rings
3 stalks celery, sliced
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons Tapioca
1 (24 ounce) can vegetable cocktail juice
Combine all ingredients into a 3 quart casserole dish. Bake, covered with foil and lid at 250 degrees for 5 hours.
Makes 8 servings
****NO PEEKING****