1 1/2 c. cubed potatoes, 2 med.
1 c. sliced carrots
1/2 c. chopped green pepper (optional)
1/3 c. chopped onion
1/4 c. (1/2 stick) butter
1 can (16 oz.) tomatoes
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme
1 can (10 3/4 oz.) condensed cream of celery soup
3 c. milk
1 can (16 oz.) drained, flaked salmon

Saute potatoes, carrots, green pepper and onion in butter in 3 quart saucepan 10 minutes, stirring frequently. Add tomatoes and seasonings. Cover; simmer 6 to 8 minutes or until vegetables are tender. Stir in soup and milk. Add salmon. Bring to serving temperature over low heat. Yield: About 9 cups.