2 (16 ounce) cans beef broth
2 small onions, sliced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon salt
1 teaspoon dried marjoram
1 cup vegetable oil
In a medium saucepan, stir together broth, onions, oregano, basil, oregano, salt, marjoram, oil, and dried basil.
Place pork and vegetable soup in a large stockpot. Bring to a boil. Reduce heat and simmer for about 1/2 hour. Remove pork and vegetable soup from heat and stir in wine. Simmer for about 1 hour. Flavor with salt and marjoram.