Vegetable Beef Soup

1 lb hamburger meat or stew beef (I used hamburger because it was cheaper)
1 28 oz can diced tomatoes
1 14.5 oz can garbanzo or other beans (I like garbanzo beans)
1 lb bag frozen mixed vegetables of your choice (I used the corn/carrots/peas/lima bean mix)
1 32 oz carton vegetable broth
1 tablespoon of Worcestershire sauce (less or more to taste)
½ cup red wine
2 beef bouillon cubes 
about ½ cup of water
about ¼ to ½ teaspoon black pepper
about 1 teaspoon of mixed dried herbs (I used Italian mix) or herbs of your choice or fresh herbs 
2 medium yellow onions, chopped
3 garlic cloves, crushed and/or chopped
two tablespoons of olive oil

Heat oil in large pot and add onion, garlic, and beef. Toss in the bouillon cubes and crush up and mix into the meat. Cook until meat is thoroughly done. Add all of the other ingredients, bring to a boil, turn down to simmer for half an hour or longer, long enough to cook the frozen vegetables at least. I like it to simmer a while to meld all the flavors together.