2-3 lbs. carrots, chopped and diced
Half of 1 bunch celery, chopped
3 lg. onions, diced
3 tbsp. butter
1 can beef broth
1 lg. can crushed tomato or stewed tomatoes

In large pot, saute carrots, celery and onions in 3 tablespoons of butter. Saute on medium heat, stirring occasionally, for approximately 1 hour. Then add tomato, broth, 3 to 4 cups water. Mix well, bring to boil, cover and simmer for at least 1 hour. Add water if thinner broth is desired. Freezes well.