Image courtesy: dining.columbia.edu

Image courtesy: dining.columbia.edu

Ingredients

  • 6 cups beef broth
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can diced tomatoes
  • 1 1/2 cups diced carrots
  • 1 1/4 cups diced potatoes
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon salt

Directions

In a large saucepan or Dutch oven, combine broth, tomato sauce, tomatoes, carrots, potatoes, celery, onion, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Stir in salt.