This is a recipe that has been handed down from generation to generation in my family. We learned how to cook by watching our mothers in the kitchen. They never measured anything; so, this was an experiment in finding out how much of what went into it. I served it and even the most picky person at the table cleaned his bowl!
2 tbsp Adobo
1 1/2 tsp paprika
1 tsp Cumin
1 tsp Coriander
1 lg onion cut into large pieces
3/4 of a medium Green Bell Pepper in large chunks
5 cloves of minced garlic
2 med-lg sweet potatoes
4 small sprigs of parsley, ripped apart
5 med-lg red potatoes
5 large Carrots chunked
10 ounces of tomato sauce
2 pks of breakfast steaks, chunked (can be made with flank steak if you want a second dinner)
- Mix all the seasonings into a bowl.
- Place all the other ingredients into a large pot, and cover with enough water so that there are two inches of water above the ingredients.
- Add the tomato sauce, and bring to a boil.
- Add half of the seasonings, stir.
- Turn the heat down to barely bowling. Stir occasionally.
- Taste the broth, add more seasonings if needed.
- Take all the onion, green pepper and most of the sweet potato, place into a blender with a little bit of the stock.
- Blend until smooth, and re-introduce into the soup. Stir. It may take more than one blender full. This is to thicken it.
- Taste, add some more of the seasoning if needed and let simmer for 20 minutes with the lid on to intensify the flavor.
- Salt and pepper to taste.
- Makes about 24 servings. You can freeze it. It will keep.