vegetable beef soup

Ingredients

• 2 1/2 pounds beef steak, roast or stew meat, cut into bite size pieces
• 1 tablespoon olive oil
• 1 large or 2 medium onions, chopped
• 2-3 cloves garlic, minced
• 10 cups fresh chopped tomatoes
• 2 small fresh yellow and/or zucchini squash, chopped
• 1/2 cup each chopped sweet yellow & red peppers
• 1 cup beef broth/stock
• 3/4 cup each fresh corn kernels & bite size green beans
• - water, as needed
• 1/2 cup fresh horticulture beans (or lima, pinto etc.)
• 3/4 cup each sliced okra and sliced carrots
• 3/4 cup sliced celery and leaves
• 1 cup chopped cabbage
• 1/2 cup green peas
• 2/3 cup sliced mushrooms
• 3 - bay leaves
• 2 tablespoons basil, fresh chopped
• 1/2 teaspoon each thyme & oregano, fresh minced
• 1 teaspoon sage, fresh minced
• 2 teaspoons italian seasoning (use extra if no fresh herbs are used)
• 1 tablespoon each fresh chopped italian parsley & chives
• 1/4 teaspoon rosemary, minced
• 1 teaspoon soy sauce
• 2 tablespoons a-1 sauce
• 1/2 teaspoon sriracha sauce
• 2 teaspoons salt
• 1 1/2 teaspoons ground black pepper
• 1 1/2 tablespoons balsamic vinegar
• 1 teaspoon sugar
• 1/8 teaspoon celery salt
• 1 - beef bouillon cube