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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 16 |
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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. 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.
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