2 Large Tomatoes
2 large Onions
4 Stalks Celery
4 Carrots
3 Medium Potatoes, un-peeled
Small Bunch Parsley
A Drop of Sunflower Oil
1 Package Soy Vegetable Seasoning, optional
2 Cups Water
Vegan Parmesan Cheese.


Wash and brush all vegetables.  Mash the tomatoes
and set aside.  Then dice the onions, celery, and
carrots.  Chop ½ cup parsley.
In a 2-3 quart pot, sauté the onions and celery in oil
until they become transparent.
Add water and remaining ingredients to pot.  
Mix well.  Cover and simmer on low flame for 40
minutes.  Use fork test on potatoes to be sure they are
firm, but not mushy.
Add more water as soup thickens, if desired.
Garnish with whole grain pasta, sesame seeds or
Vegan Parmesan Cheese.