Heat oil in a heavy 3 gallon stock pot sauté beef, garlic, carrots, onions, and celery, while cooking season with salt and pepper. When the vegetable are tender add beef stock and bouillon. Bring to a boil. Reduce heat and simmer for about 1 hour. Add tomatoes, bell peppers and fresh basil, simmer for one hour, correct seasoning with salt and pepper. Yields 1 gallon.