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There is nothing more comforting than a delicious, hearty one-bowl meal for those rainy winter nights. This soup will remind you of the authentic Yemenite flavors. Enjoy!
1 can pink beans
1 T kosher salt
1 can chickpeas
4 cloves crushed garlic
18 oz tomato sauce
1 T hawaij spice
4 cups of broth diluted with 6 cups of water ( total 10 cups liquid)
1 T tomato paste
1 cup diced celery
3/4 cup farro
1 cup diced carrot
2 cups fresh arugula or spinach ( optional)
1 T oil
2 Yukon potatoes, diced
1 cup diced onions
1 can red kidney beans
1 pound pepper steak (optional)
In a large pot, sauté onion and garlic in oil for 5-6 minutes.
Add meat ( optional) and brown on all sides.
Add salt, hawaij spice and tomato paste and let it sauté for an additional 5 minutes.
Add rest of ingredients except arugula/spinach.
Cook on medium flame for 90 minutes. Add arugula or spinach right before serving.
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