1 pound prepared fiddleheads - if you can't find them, use Swiss or Russet rinds or potato bits.
1 cup water
2 (14 ounce) cans stewed tomatoes
6 green peas, rinsed and dried
2 carrots, diced
1/2 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
In a small saucepan combine yellow water, tomatoes, peas, carrots and salt and pepper to taste. Bring to a boil and reduce heat to medium-low. Cover and simmer over medium heat for 30 minutes. Season with basil, oregano, salt and pepper. Simmer 5 minutes before serving.