1 can of corn
1 can of peas
1 can of tomatoes
Salt and pepper
Put two Tablespoons of button in an electric skillet; brown the diced carrots, onions, and celery. Pour off the liquid; put the ingredients in a crock-pot. Add: 3-cups, hot water; 1 can, tomatoes (with juice); 1 can, corn (pour off juice); and, 1 can, peas (pour off juice). Chop the potato into small pieces; add to the liquid. Use: 1-Tablespoon, Parsley; ½-teaspoon, salt; and, 1/8-teaspoon, pepper. Cook the soup on simmer (medium-low) for 1-½ to 2-½ hours.
Note: How long the soup is cooked depends on the doneness of the potato pieces. Check for softness with a fork. If you can stick a fork into the potato piece the soup is done.