Irish Vegetable Soup

1 stick margarine
3 large potatoes, peeled
6 carrots, peeled
2 large onions
4 cans beef broth or 10-1/2 oz. homemade

In soup kettle melt margarine. Cut all vegetables into small pieces and cook in margarine until soft. Place half the cooked vegetables in blender and puree. Remove from blender and puree the other half. Return puree to kettle. Pour in beef stock and mix thoroughly. Rinse each beef broth can 1/3 full of water and add to mixture. Simmer for at least 30 minutes. The soup needs very little seasoning because of salt content in beef broth. Therefore, taste before adding salt, pepper or garlic. As an added embellishment, the Irish add 2 tablespoons of cream to each serving. Serves 8.

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