1 lb. franks, cut into 1/2" slices
1/4 tsp. basil, leaves, crushed
2 tbsp. butter
1 can split pea with ham soup
1 can cream of potato soup
1 soup can water
1 (8 oz.) can tomatoes

In large saucepan brown franks with basil in butter. Add soups, gradually stir in water. Add remaining ingredients. Heat, stirring occasionally. Makes about 6 cups.