1 can (46 oz.) tomato soup
1 can (46 oz.) water
1 tbsp. butter
1 bay leaf
6 whole black peppers
2 stalks celery, chopped very sm.
3 med. potatoes, cut very sm.
1 sm. or 1/2 lg. onion, cut sm.

DUMPLINGS TO PUT IN SOUP:

1 egg, beaten
1/3 c. water
Salt
Flour to make very stiff dough

Combine first 6 ingredients. Simmer for 1/2 hour, then add potatoes and cook until tender. Make dumplings by dropping by spoon into soup. Cook for few minutes. Saute the onion in butter until very lightly browned. Add to soup at the end.