Italian Veg. Soup

I learned to make this when I lived with an Italian family during my college years. I've altered the formula to make the prep easier
Italian Vegetable Soup Ingredients / herbs & seasonings
2lbs. surloin beef tips / 3-4 cloves garlic
1 Tbs. each of butter and cannola oil. / [minced]
1 cup EACH of chopped onions, celery and carrots. / fresh basil 1/2 pkg
2 16oz. cans of whole tomatoes / [chopped]
2 32 oz cans of beef stock / fresh oregano
1/2 box of acene di pepe [little tiny pasta balls / 1/2 pkg [chopped]
Sea salt and cracked pepper to taste
Cooking directions
In a skillet brown the beef tips in the butter and cannola oil. transfer the meat to your crock pot leaving the drippings in the skillet. saute the onions,celery and carrots in the skillet season with the cracked pepper and sea salt. also add the basil and oregano to flavor the veggies and sweat the herbs. DO NOT ADD THE GARLIC AT THIS TIME,AS IT MAY BURN AND HAVE A BITTER TASTE. When the veggies have turned translucent, add them [drippings and herbs]to the crockpot Empty the contents of the whole tomatoes to a bowl and aquish them to break them open Read the ingredients label, I do not use tomatoes processed with sugar. Add the tomatoes to the crockpot. and fill the crock pot to 1 1/2 inches from the top with the beef stock . Just put the lid on and leave them to cook til you get home from work [on simmer] about 30 minutes before dinner add the pasta and garlic put the pot on high I also add1/2 can of tomato paste. I serve mine with garlic bread and sprinkle parmesian cheese on th soup. refridgerate leftovers. The soup tastes better the second day.