Goulash Soup

2 Tbsp 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 tsp each dried oregano, basil and thyme
1 lb lean ground beef
1 c tomato paste
3 Tbsp paprika
6 c warm beef stock
2 potatoes, peeled and chopped
2 Tbsp vinegar
In large heavy saucepan, heat oil over medium-high heat; cook carrots, celery, onion, turnip, garlic, oregano, basil and thyme, 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 a boil. Reduce heat, cover and simmer for about 20 minutes, or until potatoes are tender.

Makes about 10 1-cup servings.

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