Cook 1 lb. stew beef in 1/2 gallon water.
Add 3 finely diced carrots.
Boil down with:

1/2 tsp. pepper
1-1 1/2 T. paprika
4 T. beef base or 4 bouillion cubes
14 oz. can chopped tomatoes

When meat is shredded ( about 1 1/2- 2 hrs.) add:

2 cans progresso vegetable soup
2 small potatoes diced

Season to taste and cook down until potato is cooked.
Add roux to thicken if you wish to have a thicker soup.