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Categories:Viewed: 52 - Published at: 9 years ago
Ingredients
- 10 potatoes
- 3 carrots
- 2 onions, diced
- 1 Tbsp. parsley
- salt and pepper to taste
- 1 (28 oz.) can chopped tomatoes (undrained)
- 3 stalks celery
- 5 c. water or enough to just cover vegetables
- grated Cheddar cheese
Method
- Peel potatoes and cut in half, into a 4-quart pot.
- Chop remaining vegetables and add the water and tomatoes.
- Bring to a boil, then simmer until cooked, occasionally mashing.
- Potatoes should be only slightly chunky.
- Sprinkle each serving with Cheddar cheese.
