Heat the oil in a large non stick skillet.
Add the onions, squash, bell pepper and saute for 3 minutes.
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.
Add the roasted vegetables and cover in water plus 2 more cups.
Add bay leaves and bring to a boil.
Turn the heat on low and simmer covered until the water is just above the ingredients, about 20 minutes.
Add the tomatoes and the frozen vegetables and cook for 10 more minutes or until the tomatoes are soft.
Add salt and pepper to taste.
Incorporate the eggs slowly, continuously mixing with a whisk.
Turn the heat off and add the herbs, then cover for 10 minutes.
Serve hot or warm with sour cream, pickled chili peppers and lime juice.