SAUTE the followings in a large pot–allow some cooking time in between before adding the each items: ( medium high heat)
1 tablespoons of olive oil
1/5 teaspoon of garlic
1 1/2 lb of beef- diced
3 tablespoon of red wine (wait a while until wine evaporate enough then add the rest)
1 can of diced tomatoes
2/3 of a can of kidney beans
1 can of beef stock
2 cubes of beef bouillons

SEASONINGS (add after the sautéing above is done)
1 teaspoon of dry basil
1 teaspoon of dry parsley
2 tablespoon of soy sauce
Salt-add to taste (around 1 teaspoon?)
1/2 teaspoon of black pepper
2 tablespoons of brown sugar

FRESH VEGGIES (sauté in another large pan) ( High heat- constantly stir until slightly golden brown around the potatoes then add to soup pot.)
2 tablespoons of olive oil
1/2 teaspoon of garlic
2 potatoes- peeled and cut into cubes
2 carrot- peeled and cut into cubes
4 stalks of celery-chopped into slices
1/2 of sweet red pepper- cut into cubes

After all the ingredients are in–on medium heat, have the soup pot simmers for about 1 1/2 – 2 hours (stir once every 5 min or so). If the soup haven’t thicken enough to your liking by then, add 1/2 tablespoon of corn starch with a little water in a small bowl (stir) then mix into soup.

Well, this recipe was how I made mine, with some other dry herbs too, but it wasn’t as important as basil and parsley, so I omitted them. You can go ahead and add your own favorite herbs if you have any lying around. I think it would taste much richer. Try it out sometime. Glad you like the soup.