Beef & Tomato Macaroni Soup Base

• 3 tablespoons olive oil
• 3 3/4 cups chopped onions
• 3 cups chopped carrots
• 6 cloves chopped garlic
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 cups beef broth
• 1 cup vegetable broth
• 15 cups crushed tomatoes
• 3 tablespoons Worchestershire sauce
• 3 teaspoons majoram
• 3 teaspoons thyme
• 3 l bay leaves
• 10 ounces frozen corn

1. Heat olive oil in large deep pan over medium heat.
2. Add onion and carrot, saute for 3 min.
3. Add garlic, saute for another minute.
4. Add the rest of the ingredients except for the frozen corn, bring to a boil.
5. Reduce to a strong simmer, and cook stirring often, until the tomato reduces significantly.
6. When desired consistency is reached, add frozen corn and proceed to can.

olive oil, onions, carrots, garlic, salt, pepper, beef broth, vegetable broth, tomatoes, worchestershire sauce, majoram, thyme, bay leaves, corn

Taken from www.epicurious.com/recipes/member/views/beef-tomato-macaroni-soup-base-564d2cddb97c54fa09353ee2 (may not work)