The Kitchen - Broth of beef

1 ½ kg minced beef

2 kg of various vegetables into pieces: potatoes, pumpkin, cassave, carrots, maïskolven, banaan Summit, green Topocho, yams, taro, celery yellow

5 cloves of garlic, squeezed

2 large onions chopped

1 large leek stalk clean, sliced

2 stalks chopped celery

coriander, parsley, lot

Annatto oil

salt, pepper and cumin to taste

In a large pot we take the meat and cover with enough water.

Take the fire, when a boil let it cook over medium heat until tender.

Add fruit to (cleaned and peeled) cut and add more water if needed there.

First, cook for a few minutes to soften (area, carrots, jojoto, celery), then add pumpkin seeds and with or without bark, potatoes, taro, cassava and spices (ui, garlic, leek, celery), previously baked in annatto oil.

Finally, add a handful of selected herbs, salt, pepper and cumin to taste.

Then heat to low and cook for a while until the soup of good taste and the vegetables are tender, but be careful that they do not fall apart.

The soup should rest for a few minutes before serving.

Herb with salt at the end of the cooking.

Serve in bowls with lots of vegetables, meat and broth.

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Broth of beef