1 tbsp. butter
1/2 c. julienne red pepper
1/2 c. julienne parsnip
2 (10 3/4 oz.) cans chicken vegetable soup with long grain and wild rice
1 tsp. chopped parsley

In 2 1/2 quart saucepan over medium heat, melt butter. Add red pepper, parsnip, and 1/8 teaspoon pepper. Cook until vegetables are tender, stirring often. Add soup, 2 soup cans water, and the parsley; bring to boiling. Cover; simmer 10 minutes.