Email to Beth Hayes Recipe Categories: sphorse's HOME PAGEAPPETIZERS BabiesChildren BEVERAGES BISQUICK-DESSERTS BISQUICK-MEAT-VEGTABLES BREAD BREAD-MISC BREAD-MUFFINS BREAD-QUICK BREAD-ROLLS-YEAST-BISCUIT-BUNS BREAD-ROLLS-YEAST-QUICK-BUNS BREAD-SCONES BREAD-YEAST BREAKFAST--EGGS-MEAT-TOAST BREAKFAST-BISCUITS-GRITS-GRAVY BREAKFAST-COFFEECAKES BREAKFAST-DOUGHNUTS BREAKFAST-WAFFLES-PANCAKES-CRA CAKEMIX-CAKES-DESSERTS CAKEMIX-COOKIES CAKEMIX-CUPCAKES-MUFFINS CAKESandFROSTINGS CAKESandPIES CAMPINGHIKING CANDY CANNING-JAMS-JELLIES CASSEROLES COOKIES CRAFTS CROCKPOT DESSERT--PASTRIES DESSERTS DESSERTS--FRUIT-RICE-BROWNIES DESSERTS--MISC DESSERTS--PUDDINGS-ICECREAM DESSERTS-CHEESECAKES DIABETIC EGGS ETHNIC FISH FISHandSEAFOOD FREEZERCOOKING FROSTINGS-ICINGS-GLAZES FRUIT JAMSandJELLIES MARINADES MEATS MICROWAVE MISC PASTA PETS Pickles-and-Relishes PIES-COBBLERS PIZZA POULTRY RICE SALADandDRESSING Salads SANDWICHES SAUCES SOUPSandSTEWS SPREADS-BUTTERS TEX-MEX VEGETABLES CROCK POT POTATO SOUP Source of Recipe Net List of Ingredients 6-8 potatoes, chunked 2 med. carrots, cubed 2 stalks celery, cubed 1 med. onion, chopped 1 tbsp. parsley flakes 5 c. water Salt and pepper to taste Recipe Cook in crock pot on low for 8 hours or until vegetables are done. One hour before serving, add one can of evaporated milk.