A hearty, easy beefy vegetable soup for cold winter nights. Serve it with some nice warm bread and a green salad. Sometimes I'll add a can of drained and rinsed kidney beans and some chopped cabbage.Source: Unknown
1In large pan or kettle, over medium high heat, cook bacon, 5 to 10 minutes until crisp. Remove and crumble. Reduce heat to medium.
2Add carrots, celery and garlic to drippings. Cook 5 to 6 minutes until vegetables are tender. Stir occasionally.
3Toss beef cubes with paprika and add to pan with vegetables and brown on all sides, about 10 minutes. Stir in reserved bacon, soup mix, water, tomatoes and their liquid, thyme, and pepper to taste. Bring to a boil. Reduce heat to low; cover. Simmer 1 1/2 hours, stirring occasionally. Add potatoes. Cover and simmer 30 minutes more or until beef and potatoes are tender. Serves 8
Source: My Old Recipes