Lite Beef soup

It's soooooooooooooo cold, and half the family have the sniffles, so it's time for SOUP! This is my own recipe, I made it up with allot of trial and error last winter. I've got it down to be practically fool proof. This also works well as a chicken noodle soup, replace beef with Chicken wings, the beef stock with chicken stock, and a few minutes before you want to eat toss in your favorite noodles (I like egg noodles but my husband prefers the 2minute variety). This should serve 4 with a nice crusty bread, I usually make double this and have it again for lunch the next day.

I
1 Tablespoon olive oil
500g Gravy beef or Chunk Steak cut into bite size chunks
1 Large Carrot thinly sliced
2 Sticks of celery sliced
1 Medium Broccoli sliced up stalk and all
1 handful of long beans cut into small pieces
2 Large onions diced
2 Cloves of garlic thinly sliced
1 Beef stock cube
1 Large pinch of salt
1 teaspoon chili powder or 2 Small dried chili's finely sliced with seeds
1inch chunk of ginger finely diced
1 large pinch of course ground black pepper or 1/2 teaspoon of fine ground pepper

M
1. Heat the oil on a high heat in a deep pot, and lightly brown the onions with the garlic.
2. Stir the beef into the onions and leave to simmer on a medium heat with the lid on, stirring occasionally.
3. Boil some water. In a small jug dissolve the stock cube in about 2 cups of water.
4. When the meat is lightly cooked on all sides and all it's lovely juice is simmering nicely, add all the rest of the ingredients. Cover all the ingredients with water, stir and replace lid. Turn the heat down real low, and leave to simmer for at least an hour. You don't need to stir it or anything at this point, just make sure that the water isn't boiling out the sides of the pot. The longer you leave it, the smoother the texture.
5. Ladle into your favorite soup cup and eat!