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Goulash Soup

soups

2 tablespoon vegetable oil
2 carrots; peeled and chopped
2 stalks celery; chopped
1 onion; chopped
1 white turnip; peeled and chopped
1 clove garlic; minced
1-1/2 teaspoons (each) dried oregano, basil and thyme
1 pound lean ground beef
1 cup tomato paste
3 tablespoons paprika
6 cups warm beef stock
2 potatoes; peeled and chopped
2 tablespoon vinegar

In large heavy saucepan, heat oil over medium-high heat; cook carrots, celery, onion, turnip, garlic, oregano, basil and thyme, stirring occasionally, for about 10 minutes or until softened. Add beef; cook, stirring occasionally, for 5 minutes or until no longer pink inside and most of the liquid is evaporated. Stir in tomato paste and paprika. Add stock, potatoes and vinegar; bring to boil. Reduce heat, cover and simmer for about 20 minutes or until potatoes are tender. (Can be cooled, covered and refrigerated for up to.2 days; reheat over medium heat until warm.) SUBSTITUTION: If you can't find white turnip, use half a small rutabaga.

Contributor: Canadian Living - December, 1998

Yield: 10 servings

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