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
- Cut meat into very small bite-sized pieces.
- Sear meat in frying pan.
- Add all ingredients together in a large soup pot and bring to a boil.
- Lower heat and simmer for several hours until everything is tender.
- 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)