This soup recipe takes me back to my childhood. It was one of our traditional Sunday suppers and although it may not look like much it brings back so many good memories for me. This is one of my true definitions of "comfort food".

My dad's mother taught my mom how to make this. Daddy's family was a pretty poor, Czechoslovakian family who immigrated when my grandpa was just 16. They did their best to use what they had. This was used to stretch beef when they could afford it.

When I was a kid I remember smelling this cooking all day in the kitchen and it brings a smile to my face even today as it is simmering on the stove.

Here we go on how to make it like my mom and grandmother did.

1 28 ounce can of whole peeled tomatoes--Make sure you squish all of the juice out in a colander over a large stock pot. They should be pretty much just tomato pulp in the colander when done.

6 potatoes (I used Idaho baking potatoes today) peeled and quartered

1 1/2 pounds peeled baby carrots

1 big bunch celery from the heart, leaves and all

2 lbs stew meat

Throw everything in the pot, add water until about an inch from the top of the pot. Add a liberal amount of salt and some pepper. Bring to a boil, lower and simmer until dinnertime (best to let it simmer 5-6 hours).

To serve put cooked Minute Rice in a bowl (grandma probably would not have liked that but it's what I grew up with and not the same without it), ladle broth and veggies and meat over rice.

Thanks for reading!