Ingredients

• 2 and a half pieces - leg of lamb, diced
• 6 oz - fresh broad beans
• 6 oz - chick peas, soaked overnight or canned
• 4 bay leaves
• 2 large potatoes, diced
• 2 onions, finely chopped
• 1 lb tomatoes, skinned
• 2 limes
• salt and pepper
• pinch cinnamon
• 10 small potatoes

How to Make Meat and Vegetable Soup

• Put meat, beans and bay leaves into a pot with 2.5 pints water.
• Cook, covered on a low heat for 2 hours.
• Add the potatoes, onions, tomatoes, limes and salt and pepper.
• Cook until vegetables are tender. Strain.
• Puree meat and vegetables in a blender and add the cinnamon.
• Adjust the seasoning.
• Cook the 10 small potatoes separately
• Serve, one in each plate of soup, accompanied by the pureed meat and vegetables served on a side plate, with toasted bread.