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Vegetable Soup (Qt water T butter T finely)

1 qt. water 5 T butter 1/2 T finely chopped parsley Salt & pepper Cut vegetables (except potatoes), and cook 10 minutes, in 4 T butter, stirring constantly. Add potatoes, cover, and cook two minutes. Add water, and boil one hour or until vegetables are soft. Beat with spoon or fork to break vegetables. Add remaining butter and parsley. Season with salt and pepper. 1 pt. tomatoes 1/2 C rice 2 t salt 1/3 t pepper