3 bunches broccoli, cut into pieces
2 carrots, shredded
2 medium potatoes, peeled and shredded
1 cup chopped celery
1 medium onion, diced
10 3/4-ounce can cream of mushroom soup
10 3/4-ounce can cream of chicken soup
3 cups low-fat milk
1/8 tsp. black pepper

Heat electric skillet to 250^o. Melt margarine in skillet and add cut broccoli, shredded carrots and potatoes, chopped celery and diced onion. Saute vegetables until tender, about 30 minutes. Combine soups and milk in 4 quart saucepan and mix until creamy. Add sauteed vegetables to this mixture. Sprinkle with black pepper. Simmer until thoroughly heated, about 1 hour.
Yield: 8 servings.