Vegetable Soup

1/3 cup diced carrots
1/3 cup cut up cabbage
1 1/2 cups diced potatoes
1/4 cup sliced onion
1/4 cup string beans
1/2 cup peas
1/4 cup celery
4 tablespoons butter
1 1/2 qt. boiling water
1 teaspoon sugar
1 cup strained tomatoes
2 teaspoons salt
1 cup chopped parsley

Wash, pare and cut vegetables. Heat butter, add onions and sauté until soft; add all vegetables except for potatoes and tomatoes. Cook covered for 10 minutes. Add potatoes, cook 2 minutes longer, then adding boiling water, sugar, salt and tomatoes and boil until all vegetables are tender. Before serving add parsley