Yemenite Bean Soup

• 16 ounces navy beans (soaked for 24 hours, rinsed, and boiled) or 16 ounces pinto beans, dried (soaked for 24 hours, rinsed, and boiled)
• 6 ounces canned tomato paste
• 4 medium potatoes, cut into small cubes
• 1 lb steak (not a fatty cut) or 1 lb stewing beef (not a fatty cut)
• 6 carrots, diced
• 3 tablespoons chicken soup consomme
• 4 tablespoons cumin, ground
• 1 tablespoon turmeric
• 1 teaspoon cardamom, ground
• 1/2 teaspoon allspice
• water (approximately 2 quarts)
• salt

1. Cut meat into very small bite-sized pieces.
2. Sear meat in frying pan.
3. Add all ingredients together in a large soup pot and bring to a boil.
4. Lower heat and simmer for several hours until everything is tender.
5. Salt and add chicken consomme powder to taste.

navy beans, tomato paste, potatoes, stewing beef, carrots, chicken soup consomme, cumin, turmeric, cardamom, allspice, water, salt

Taken from www.food.com/recipe/yemenite-bean-soup-331095 (may not work)