Creamy Vegetable Soup - cooking recipe

Ingredients

3 c. water
2 c. shredded, peeled tomatoes
1 c. shredded carrots
1/2 c. shredded onion
1 1/2 tsp. salt
2 Tbsp. parsley
1/8 tsp. pepper
1/2 c. frozen corn
1/2 c. peas
3 c. evaporated milk (or other milk)
1 Tbsp. butter or margarine

Preparation

In 3-quart saucepan over high heat, bring first 7 ingredients to a boil.
Reduce heat to low.
Cover and simmer 15 minutes.
Add corn and peas.
Cover and simmer 5 more minutes.
Remove from heat; stir in warm milk and butter until well blended.
Makes 8 (1 cup) servings.