Sudbury Northern Life 
A long simmer tenderizes beef for a hearty bowl of soup chock-full of Ontario winter vegetables. Serve with rustic artisan-style bread.
Preparation Time: 15 minutes
Cooking Time: 2 hours
Serves 6 to 8
1 tbsp vegetable oil
1 lb lean stewing beef, cut into 3/4-inch (2 cm) pieces
2 onions, chopped
1 green house sweet red pepper, chopped
2 cloves garlic, minced
3 tbsp sweet, hot or smoked paprika
2 tsp caraway seeds, lightly crushed
1/2 tsp each salt and pepper
1/4 cup tomato paste
8 cups beef broth
3 potatoes, peeled and diced
Chopped fresh parsley
In large saucepan, heat oil over medium-high heat; cook beef
until browned; remove to plate. Stir onions, carrots, red
pepper and garlic into pan; cook until onion is slightly
softened, about 5 minutes.
Return meat to pan. Stir paprika, caraway seeds, salt and
pepper into meat, coating evenly. Stir in tomato paste. Add
broth; cover and bring to boil over high heat. Reduce heat and
simmer, covered, for 1-1/2 hours.
Add potatoes and return to a simmer; cook until potatoes are
tender, about 30 minutes.
Ladle into soup bowls. Garnish with parsley.
Nutritional Information:   
1 Serving (when recipe serves 8):
 Protein: 20 grams
 Fat: 7 grams
 Carbohydrates: 18 grams
 Calories: 217
 Source of fibre
