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Vegetable Soup

2 cups brown soup stock 2 cups tomato juice 1 cup carrots 1 cup turnips Seasoning 1/2 cup celery 1 cup peas 1 onion 1 cup diced potatoes To the soup stock and tomato juice add the diced carrots, turnips, onion, celery, potatoes, peas and seasoning. Boil slowly for ten minutes and then place in the cooker for three hours. Use one radiator or cook a longer time. 3 potatoes 2 ounces butter