What started out as a desparate attempt during a prolonged spell of unemployment to turn beef soup into something nourishing and filling utilizing meager resources ended up becoming a hearty meal that only needs fresh bread to go with it.
Wash & sort beans; soak overnight, or for at least 2 hours, in water.
Coat meat with flour. In a large Dutch oven, heat some olive oil, and add meat, onions and garlic. Brown thoroughly. Add the can of tomatoes, plus two cans of water. Stir in spices and add vegetables (except for frozen mixed vegetables). Simmer on low for two hours.
Drain beans and add to soup, simmering for another 1 1/2 to 2 hours. Remove meat. Discard bones, and break meat up into shreds. Return to soup. Add fozen vegetables. Cook for at least another hour.
Taste soup occasionally after first two hours, adding additional spices as necessary. If there are any leftovers, they can be frozen.