Yemenite Bean Soup

Submitted by scancan

"When DH and I were dating we used to eat at a wonderful little restaurant called Maabhat that had this amazing bean soup that we both loved. Well I finally decided to duplicate it and this is my version. Unlike most Yemenite soups that call for hawaaj, this recipe gives the actual spices used; not a blend but if you can find hawaj then use that until the soup tastes just right. The spices given are approximations since I do not measure the amount of water exactly which can affect the taste so add more cumin, cardamom, and salt as needed."

 

• Ready In: 2hrs 30mins
• Ingredients: 12
• Serves: 16

ingredients

• 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

directions

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.