Vegetable Soup without Stock

2 cups carrots

2 cups turnips

3 cups celery

3 cups onion

2 qts. potatoes

3 qts. tomatoes

1 cup butter

¹⁄₄ cup chopped parsley

¹⁄₄ cup salt

1¹⁄₂ teaspoons pepper

6 qts. water

Make it as directed on page 71.

Serves forty-five or fifty persons.