Beef Soup / Sopi di Karni

Information

Ingredients

• 1 lb of beef
• 3 pieces bone marrow,
• 1 lemon,
• 8 cups of water,
• 6 beef bouillon,
• 1 chopped onion,
• 5-6 sprigs of celery,
• 1/2 chopped bell pepper,
• 2 bay leaves,
• 3 chopped carrots,
• 2 cobs of corn ( each cut into 6 pieces),
• 3 mid-sized potatoes,
• 1 Surinam Yellow Pepper (Madame Jeanette),
• 2/3 lb pumpkin,
• 1 half ripe plantain,
• 1 teaspoon Italian seasoning,
• 3-4 sprigs fresh thyme,
• 1/2 teaspoon Goya Complete seasoning,
• 1/2 teaspoon cumin powder,
• 1/4 lb vermicelli,
• pinch of turmeric or grounded annatto seeds (ruku)
• tomatoe paste

Preparation

1. Wash the meat in a little water, plus the juice of one lemon.
2. bRING The meat, bone marrow and beef bouillon to boil in 8 cups of water.
3. Then cook on a medium heat.
4. This is important because otherwise the foam begins to interfere in the water.
5. Skim off foam and cook until the meat is almost cooked.
6. Peel the potatoes and the pumpkin, wash and cut into small cubes.
7. Peel the plantain and slice them in increments of 1/2 inch.
8. Add the onion, celery, bell pepper, bay leaf, carrot, corn on the cob, potatoes and yellow pepper and let them cook on medium-high heat  for 5 minutes.
9. Add the pumpkin, plantain, Italian seasoning, fresh thyme, Complete Seasoning, cumin powder and  the noodles and let it cook even about 15 minutes.
10. Give the soup a nice color to turmeric  or annatto seeds.
11. Remove the yellow pepper and the bone marrow.
12. This soup can be served as a full meal with Funchi
13. Add a slice of lemon is to serve.