Step 1

Heat the oil in a large non stick skillet.

Step 2

Add the onions, squash, bell pepper and saute for 3 minutes.

Step 3

In a large soup pot, place the meat with 2 cups of water. Bring to a boil then continue boiling for 5 minutes. Skim the foam.

Step 4

Add the roasted vegetables and potatoes and cover in water plus 2 more cups.

Step 5

Add bay leaves and bring to a boil.

Step 6

Turn the heat on low and simmer covered until the water is just above the ingredients, about 20 minutes.

Step 7

Add the tomatoes and the frozen vegetables and cook for 10 more minutes or until the tomatoes are soft.

Step 8

Add salt and pepper to taste.

Step 9

Incorporate the eggs slowly, continuously mixing with a whisk.

Step 10

Turn the heat off and add the herbs, then cover for 10 minutes.

Step 11

Serve hot or warm with sour cream, pickled chili peppers and lime juice.