Yemenite Bean Soup

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: 2 hrs 30 mins
• 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.