Sauté onion and celery in butter in a large Dutch oven until tender. Remove from heat; blend in flour, salt, and pepper. Gradually stir in broth; bring to a boil. Add potatoes and carrots; cover and simmer 15 minutes. Add next 4 ingredients; simmer 25 to 30 minutes, stirring occasionally. Stir in parsley.
Oxmoor House Homestyle Recipes