Traditional Vegetable Soup

3 Tablespoons Irish butter
1 onion
2 large carrots - diced
3 stalks celery with leaves - diced
1 can whole peeled tomatoes
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon dried parsley
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon paprika
2 quarts beef broth

Melt the butter in a large pot over a medium heat.
Add the onion, carrot and celery to the butter and cook until onion is translucent.


Stir in tomatoes with juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to the boil, then reduce heat and simmer for 30 minutes, until vegetables are tender. Serve piping hot with crusty bread.