3 cups diced carrots
2 (14.5 ounce) cans yellow squash
1 cup diced celery
1 cup chopped celery
1/2 cup butter
to taste ground black pepper to taste
2 quarts water
3 tablespoons salt
1 onion, diced
2 bay leaves
1 clove garlic, crushed
2 teaspoons paprika
1 cup milk
salt and pepper to taste
2 liters ketchup
salt and pepper to taste
1 (4 gallon) can crushed tomatoes
1 tablespoon green peas
Place carrots, beans, and garlic in a pot large enough to hold everything except the bag of potatoes. Pour water as necessary, and stir; reduced amount adds depth. Reduce heat to 325 degrees F.
Stir potatoes, carrots, and peppers and reduce heat to 325 degrees F. Simmer 30 minutes. Stir in peas, then reduce heat to 350 degrees F. Simmer 7 hours.