Vegetable Beef Soup for you

I believe any soup made with a broth and full of meats and vegetables is perfect for keeping away the winter cold. It will make you feel good. Just wait, you will catch yourself saying mmmmmmm as you eat it. This is how I made my soup. If you don't like mushrooms or kale, replace them. The best ingredients to use are the ones you like.

Makes one big pot, plenty for next day.
Ingredients:
2 beef bones
4 garlic cloves
4 sprigs rosemary
Kosher salt and pepper
1.5 lbs. flat-iron steak (usually 8.99/lb.)
2 T. olive oil
1 small onion
2 ribs celery
3 carrots
2 T. thyme
1 bushel dinosaur kale
1/2 butternut squash
1 lb. shitake mushrooms
1 carton beef broth
1/2 cup frozen peas
*Spices: 1/2 t. ground ginger, 1/4 t. ground cumin, dash of cayenne pepper (you can add more if you like, taste and then add a lil more. I love soup with a little kick.)
*Special Equipment: pressure cooker

For this recipe you will need a big pot, a large pan, a spaghetti strainer, and about two hours.
First:
1. Peel garlic and then mash two garlic cloves with the flat side of your knife, crushing it open. Put 2 rosemary springs, beef bones, the smashed garlic cloves into pressure cooker or pot, cover with water half way up the pot and bring to a boil and let simmer for 1 hour.
2. Meanwhile, salt the flat iron on either sides liberally, and leave wrapped in butcher paper on the counter.
Prep work:
1. Dice onion, celery, and carrots. Set aside in one bowl. Chop thyme and add to the same bowl.
2. Remove the stems of the kale (very stringy when cooked, you don't want them. Pull down on the leaves and they will break away from stem.) Roll the leaves up together and chop into bite size pieces. Set aside.
3. Cut butternut squash in half, scoop out seeds like you would a cantelope, chop into small cubes.
4. Remove stems off mushrooms with hands, then slice them up.
*Shitakes are expensive. I also like to use crimini or button mushrooms, which are much cheaper.
Prep work is done!
Cooking:
1. In a large pan, saute onion, celery and carrot thyme mix til onions are soft with 1 T. olive oil, about 10 minutes. Transfer to big soup pot. (not on stove yet)
2. Saute kale, butternut squash, and mushrooms with the remaining olive oil and cook for about ten minutes. Sprinkle with salt and pepper. Then add to large pot.
3. Your broth should be done now. Place strainer over pot and pour broth over it. This way your bones and other scraps won't get into your soup. Place the pot on the stove and set to medium low. Add store bought container of beef broth to make bigger volume.
4. Taste it now for fun. Add more salt if you'd like.
5. Now chop beef into cubes and saute in pan on high heat. You just want to sear it on all sides as best you can. It will cook the rest of the way in the soup. Add to soup.
6. Pull the peas out of the freezer and add to the soup.
7. Add your spices how you like, stir, and reduce heat to low.
8. Eat when your ready and don't burn your tongue by eating it with out letting it cool a bit!