Gulaschsuppe

1 pound beef chuck roast
1/4 pound lean bacon
2 medium onions
1 leek (white part only)
1 green bell pepper
1 red bell pepper
2 medium potatoes, peeled
6 large cloves garlic
3 medium tomatoes, peeled
1/4 cup vegetable oil
2 tablespoons tomato paste
3 tablespoons paprika
1 tablespoon ground caraway
2 teaspoons thyme
2 teaspoons marjoram
1 teaspoon salt
1 teaspoon black pepper
4 cups water or beef stock

Cut the beef into small cubes. Chop the bacon into small pieces.

Finely dice the onions, leek, bell peppers and potatoes. Mince the garlic and chop the tomatoes. Put the oil into a large (5 quart) stock pot over medium-high heat.

Saute the onions until they are browned. Add the meat and bacon. Cook, stirring constantly, until the meat is browned on all sides. Add all the remaining chopped ingredients to the pot. Stir well to combine. Finally, add the tomato paste and all the herbs and spices. Stir occasionally. Taste for seasoning and add more salt if desired.

Serve hot, accompanied by slices of rye bread.