Traditional Vegetable Beef Soup

IN A RICH SOUP LIKE THIS, YOU SHOULD LOOK FOR A TOUGH CUT OF MEAT, PREFERABLY FROM THE NECK. THE SAME QUALITIES THAT MAKE MEAT TOUGH ARE WHAT MAKE IT FLAVORFUL. IT TAKES A FEW HOURS BEFORE THE MEAT IS TENDER, BUT BY THEN YOU HAVE THE RICHEST, MOST DELICIOUS SOUP. IF YOU WANT THE SOUP TO TAKE ON A DEEPER TASTE, SEAR THE MEAT IN TWO TABLESPOONS OF OIL BEFORE ADDING THE REMAINING INGREDIENTS.