Heat large skillet over medium heat. Add oats and toast until fragrant, about 5 minutes; stirring frequently. Let cool. Place in a mesh colander and shake to remove any dust or small particles. Set aside.

Heat oil over medium heat in a 5 quart pot. Add celery, onion, tomato and bell pepper; stir.  Cook for 5-7 minutes or until tomatoes begin to release their juice. Add bouillon and black pepper; stir.  Add oats and carrots; stir.  Add boiling water, reduce heat and cover. Simmer for 8-10 minutes.  Salt to taste.  Serve.