Yemenite Soup

• 1 12 lbs beef, seared then cubed
• canola oil
• 1 onion, chopped
• 2 carrots, grated
• 4 celery ribs, diced
• 1 tomatoes, chopped
• 4 yukon gold potatoes, peeled and cubed
• 2 -3 tablespoons hawaij
• salt and pepper

1. Fill a large soup pot with water and add preseared and cubed beef, and cook until slightly tender (about 45min).
2. Remove all beef-froth that comes to the top.
3. Start the heat high, but when it comes to a boil, reduce to medium-low.
4. In a skillet, sautee the onions.
5. When translucent, add the carrots and celery, and continue sauteeing for another 5 minutes.
6. Add the onion, carrots, and celery mixture (with whatever little oil you still have in the skillet), and add to soup pot that has the beef cooking.
7. Add cubed tomatoes, potatoes, and hawaij.
8. Simmer for 30minutes more, partially covered, until all ingredients are soft.
9. Enjoy in a big bowl with warm fresh crusty bread.

beef, canola oil, onion, carrots, celery, tomatoes, gold potatoes, hawaij, salt

Taken from www.food.com/recipe/yemenite-soup-293790 (may not work)