In Dutch oven, brown meat, half at a time in oil. Drain fat. Return meat to pan. Stir in broth, Worcestershire, dried herbs and pepper; bring to a boil. Reduce heat; simmer, covered, 1 hour.
Stir in potatoes, green beans, carrots and celery. Bring to boiling. Reduce heat; simmer, covered, 20 minutes. Stir in northern beans, undrained tomatoes, squash and fresh herbs, if using. Return to boil; reduce heat. Cover; simmer for 5 minutes more. Makes 6 servings.