Yemenite Bean Soup - cooking recipe

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

Preparation

Cut meat into very small bite-sized pieces.
Sear meat in frying pan.
Add all ingredients together in a large soup pot and bring to a boil.
Lower heat and simmer for several hours until everything is tender.
Salt and add chicken consomme powder to taste.