2 T butter
¼ cup diced carrots
½ c diced potatoes
½ c diced onions
½ c diced celery
3 c beef stock
1 c diced canned tomatoes
1 T chopped fresh parsley
1 bay leaf
½ tsp basil 

Sauté carrots, potatoes, onions and celery in butter briefly. Add beef stock, tomatoes, parsley, bay leaf and basil. Cover and cook on low heat for 35 minutes. Remove from heat and season with salt and pepper to taste.