4 tablespoons olive oil
2 onions, thinly sliced
1 1/2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
salt to taste
1 (1 ounce) can garbanzo beans, liquid reserved
1 cup sour cream
1 (12 ounce) can Italian-style prepared bread crumbs
Heat olive oil in a large, heavy saucepan over medium heat. Help by gently stirring. Add onions, vinegar, oregano, salt; brown on both sides, stirring until very well coated. Add garbanzo beans when stirring very gently. Pour sour cream over mixture. Stir until well incorporated.
Place pan in medium warm water or on leaded or foil-covered plate pan. Bring water to a boil; slightly reduce heat. Simmer over medium heat for 15 minutes.
Stir the chicken broth, the reserved flour, sour cream, Italian sandwiches, and cheeses into the pan and pour over the beef mixture. Simmer up to 5 minutes, stirring constantly.
When mixture is simmering, pour it into the pan with the hot water, brushing foil through edges of pan to keep water away. Remove foil from pan and sit on foil for 2 hours.
Meanwhile, heat water to boiling (130 degrees F). Add lettuce, greens, butternut squash, onions and celery. Time to 10 minutes before serving.