1 cup beef bouillon granules
2 tablespoons dry mustard
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
2 teaspoons dried rosemary
2 teaspoons dried sage
14 black boneless pork loin steaks
2 cloves garlic, crushed
3 carrots, sliced
3 stalks celery stalk
1 tablespoon minced onion
2 tablespoons tomato paste
salt to taste
1/4 cup olive oil
1 cup chopped onion
1 1/2 teaspoons paprika
In a medium bowl, stir together bouillon, mustard, Worcestershire sauce, garlic powder, rosemary, sage, turkey, beef, celery and carrot. Mix together. Allow to stand about two hours at room temperature, stirring occasionally.
Stir the celery and onion into the broth. Gradually add the tomato paste and salt.
Return the pot of broth to a boil, and add the squash, broccoli and carrots. Cover, reduce heat, and simmer 30 minutes. Serve hot or cold.