2 Tbsp. vegetable oil
1 c. sliced celery
1/2 c. chopped onion
1 c. sliced carrots
2 (10 1/2 oz.) cans chicken broth
2 cans water
1/8 tsp. pepper
1 tsp. salt
2 (15 oz.) cans beef ravioli
1/2 c. chopped parsley
grated cheese

In 3-quart pan, place oil and saute celery, onion and carrots for 3 minutes. Add chicken broth, water, pepper and salt. Bring to boiling. Reduce heat and simmer 15 minutes until vegetables are tender. Stir in 2 cans ravioli and parsley. Heat gently just to boiling. Simmer 5 minutes. Serve in soup bowls. Sprinkle with cheese if desired. Children like this. You can add potatoes to boiling mixture if you like.