Lenten Soup - cooking recipe

Ingredients

3 large potatoes
1/2 c. celery
1 small onion
dash of black pepper
2 Tbsp. rice
2 Tbsp. tomato paste
3 carrots
4 Tbsp. oil
1 tsp. salt
2 c. tomatoes or tomato soup
parsley

Preparation

Cook celery and onion in oil for 10 minutes.
Add remaining ingredients and cook until soft.
Add approximately 4 to 5 cups of water depending on how thick you prefer the soup.