Bret's Beef and Black Bean Soup

1 1/2 ibtop rond steaks, cubed
1 box beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
3 large carrots, thinly sliced
3 medium potatoes
2 zuccini cubed
4 garlic cloves, minced
1 tbsp sugar
1-1/2 tsp. dried basil
2 tbsp chopped fresh parsley (or 1 tbsp dried)
1 1/2 tsp. salt
1/2 tsp. dried oregano
1 tsp.ground cumin
1/2 tsp.chili powder
1 tsp. hungarian paprika
1/2 tsp black pepper
16 oz dried black beans
1-1/2 cups cooked rice
1 tbsp worcestershire sauce
2 tsp fresh lemon zest
6 c. water
plain yogurt

hours before, rinse beans and set them to soak.  If in a hurry, you can boil the beans first to speed up the soak time.  Bring to a boil under this method and then let the beans sit for an hour.  Overnight is good, but not necessary.

Once beans are soaked, chop beef and add the cubes, prepare the vegetables and add them, add all seasonings, stir and simmer for a hour.