1 lb. ground beef
1 c. diced potatoes
1/2 c. chopped celery
1/2 c. frozen peas
5 c. water
1 (16 oz.) can tomatoes
1/4 tsp. pepper
1/2 c. chopped onion
1/2 c. carrots, sliced
1/4 c. water
1 tbsp. parsley flakes
1 tbsp. salt

Place beef in 1 - 1 1/2 quart casserole. Cook on full power for 3-4 minutes or until beef is no longer pink. Stir 1/2 way through cooking time. Drain.

Combine potatoes, onion, celery, carrots, peas, and 1/4 cup water in 4 quart casserole. Cook, covered, on full power 8-10 minutes or until vegetables are tender. Stir halfway through cooking time.

Stir in 5 cups water, parsley flakes, tomatoes, salt, and pepper. Add beef. Cook, covered, full power 11-13 minutes. (I like to cook my soup at about 50% power for 25-30 minutes if I have time - the flavors blend much better.)