Chunky Vegetable Soup - cooking recipe

Ingredients

1/4 c. melted margarine
1 c. chopped onion
1 c. chopped celery
1 (46 oz.) can chicken broth or 4 (10 3/4 oz.) cans
3 c. diced pared potatoes
1 1/2 c. sliced carrots
1 (35 oz.) can crushed tomatoes in tomato puree
1 1/2 c. frozen peas
1 (12 oz.) can frozen corn
1 Tbsp. chopped parsley
1 tsp. salt
1/4 tsp. pepper

Preparation

In large saucepan, melt margarine. Saute butter and celery 5 minutes or until almost tender. Add broth, potatoes and carrots. Cover; simmer 15 minutes, until vegetables are tender. Add tomatoes with liquid and remaining ingredients. Simmer, uncovered, 20 minutes.