Vegetable Chowder

• 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

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

potatoes, onions, stalks celery, green pepper, peanuts, tomato soup, creamstyle, milk, frozen green beans, basil, parsley, marjoram, green pea soup, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=580629 (may not work)