In a large pot, sauté onion in oil until translucent. Add the chopped veggies and sauté another 10–15 minutes, mixing often.

Take veggies out of the pot and add flanken. Over a high flame, sear meat until browned on both sides.

Return veggies to soup and add remaining ingredients. Cover and cook over low flame for three to four hours.

Take out meat and partially blend the soup, making sure to leave some chunks. Shred meat a little and return to the pot.