Instructions: Brown onions in 2 tb vegetable oil in a heavy frying pan over moderate heat, stirring occasionally. Transfer onions with a slotted spoon to a heavy saucepan. Add remaining tablespoon of oil to frying pan.

Trim all visible fat from the beef and cut into 3/4" cubes. (This is easier if the meat is slightly frozen.) Brown beef in the frying pan over moderate heat, stirring occasionally. Transfer meat with a slotted spoon into spoon into saucepan with the onions. Discard as much fat as possible from the frying pan. Add broth to frying pan and cook and stir over low heat to get as many of the brown particles in the pan as possibe into the broth. Pour the hot broth into saucepan with the onions and meat. Add seasoning and tomatoes to meat and broth. Cover and simmer over low heat until meat is tender.

Remove from heat. Cool to room temperature. Refrigerate until thoroughly chilled and the fat has risen to the top. Remove the fat and discard it. Return the soup to heat. Taste for seasoning and salt if necessary. Add potaoes to soup. Cover and simmmer 15-20 minutes or until potatoes are tender. Serve 1 cup hot soup per serving.

low-sodium broth and fresh tomatoes or tomatoes canned without salt.

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