2 tablespoons olive oil
1 medium onion, finely chopped
1 medium green bell pepper, diced
1 large carrot, sliced
1 cup carrots, sliced
1 cup celery seed
1 medium tomato, diced
1 medium onion, diced
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried basil
1 1/2 cups beef broth
In a large skillet, oil over medium heat. Add onion and bell pepper; cook briefly. Add carrots, celery, tomato, onion, salt, oregano, rosemary, basil, beef broth, and tomato paste. Bring to a boil. Reduce heat to low and simmer 30 minutes.