Yemenite Soup

🍵Bring 1lb of Beef Stew chunks to a boil on a pot filled with water (enough to cover the meat) and seasoned lightly with salt, pepper, and Hawayaj – Reduce to simmer 2 hours

🍵After 2 hours have passed, discard all but 1/2 cup of the liquid and drain the meat – set aside

🍵Sautee 1 onion, 2 carrots, 2 ribs celery, 2 cloves garlic and 4 Swiss chard leaves (cleaned well, these retain a lot of dirt….roughly chop) 

🍵Add 2 redskin potatoes (peeled and cut into wedges), 1 tablespoon tomato paste, 2 tablespoons Hawayaj, 1 teaspoon cumin, (dependent on how thick or watery you like your stew) 5-6 cups low sodium broth or water and salt n pepper to taste – and of course, the reserved Beef Stew chunks and cookin liquid

🍵Bring to a boil and reduce to simmer about 30 minutes until vegetables are tender and flavors have blended.

🍵Serve with a wedge of lemon (optional) 


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