Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        potatoes
   2                    onions -- (or 3)
   4                    carrots -- (or 5)
   1 1/2  pounds        ripe tomatoes -- (approx.) or
   1      can           whole tomatoes -- (30 oz.)
   1      bunch         celery
  10      cups          water
   1      tablespoon    coarse salt
   1      dash          pepper
   2      tablespoons   shortening or other oil
                        croutons -- (optional)

Preparation:

Wash, clean, and chop the potatoes, onions, carrots, and celery. Add to the water and boil for 20 minutes Add salt and tomatoes (if you are using ripe tomatoes, pierce with fork) and cook for 30 to 45 minutes Remove from the heat. Pass all the vegs. through a strainer or puree machine or blender, then return to the pot. Add a little pepper and stir in the shortening or serve the soup and add oil at the table. Serve with croutons.