Vegetable Chowder - cooking recipe

Ingredients

6 large potatoes, pared and cubed
5 to 6 onions, chopped
4 stalks celery, cut in 1/2-inch pieces
1 green pepper, seeded and chopped
1 c. chopped salted peanuts
1 (10 1/2 oz.) can condensed tomato soup
1 (16 oz.) can cream-style corn
2 soup cans milk
1 (10 oz.) pkg. frozen green beans
1/2 tsp. dried basil
1 tsp. minced fresh parsley
1/2 tsp. dried marjoram or 1 1/2 tsp. chopped fresh
1 (10 1/2 oz.) can green pea soup
salt to taste

Preparation

Mix everything together in a large heavy saucepan. Bring to a boil and reduce heat.
Cook slowly, covered, until potatoes and celery are tender, about 20 minutes.
Makes 8 servings.