Beef Soup v 1.0

1/4 c carrot

1/4 c onion

1/3 c celery

14 oz can stewed tomatoes

1 Bay leaf

3 tbsp EVOO

~1 lb beef

2 tbsp dried parsley

1 tbsp herbes de provence (thyme, rosemary, basil, marjoram, sage, fennel & lavender)

1/2 tbsp salt

2 tbsp flour

5 c chicken stock

10 c water

- Saute carrot, celery, herbs and onion in EVOO

- Brown beef

- Add flour and salt

- Add chicken stock, tomatoes and water

- Bring contents to a boil

- Cook, covered, at a low boil for 45 minutes