From the Kitchen of:  Pat
Source: Super Soups and Stews Exchange
http://clubs.yahoo.com/clubs/supersoupsandgreatstews

 

1 1/2	lbs.	ground beef
1/2	cup	chopped celery
1/2	cup	chopped onion
1/3	cup	chopped green pepper
2	16-oz. cans	tomatoes, cut up
2	10 3/4 oz. cans	condensed cream of celery soup
1	17 oz. can	cream-style corn
1/4	cup	snipped parsley
1/2	tsp.	ground thyme
1/4	tsp.	salt

In skillet, cook beef, celery, onion and green pepper till meat is
browned; drain well. Transfer mixture to crockery cooker. Stir in
undrained tomatoes, soup, corn parsley, thyme and salt. Cover and cook
on low-heat setting for 8 hours. Season to taste with salt and pepper.
Makes 10-12 servings.