Ingredients:

• 1 cup butter
• 3 - 4 carrots, chopped (optional)
• 3 - 4 potatoes, chopped
• 10 tomatoes, peeled and chopped
• 7 cups chicken or vegetarian stock
• 2 tablespoons tomato paste
• salt and pepper
• 1/3 teaspoon tarragon
• 1/3 teaspoon marjoram
• 2/3 teaspoon thyme

Preparation Steps

   1.      Melt butter in stockpot or kettle.
   2.      Stir in carrots, potatoes, and tomatoes.
   3.      Cook on low or fire for about 5 minutes, stirring constantly.
   4.      Add the stock and tomato paste.
   5.      Add the spices, seasoning with salt and pepper if desired.
   6.      Simmer the soup covered for 1 hour or until vegetables are fork tender.
   7.      Stir occasionally during cooking to prevent sticking.
   8.      Serve hot or cold.