- 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
- 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.