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Thick Vegetable Soup

1/4 cu dried split peas 1/4 cup dried white beans 1 cup dried potatoes 1/2 cup diced vegetable oysters 1 1/2 cups cut celery 1/2 cup diced turnips 1/2 cup diced carrots 1 cup strained tomatoes 2 tablespoons butter 1 tablespoon chopped parsley 1 1/2 teaspoons salt Soak the peas and beans over night. Cook them in sufficient water to cover until tender. Add the other vegetables, and cook until all are tender. Add water to make one and one-half quarts of soup, then add salt and butter, and serve.