My family's fave!!! Tastes amazing and very filling. People tend to think this soup is spicy, but it's not!. It has a perfect blended taste and great for shabbos as well. The recipe I wrote down here its called for goulash meat. What I tend to do though is cook the soup half way with goulash meat, and then take the meat out and add 4-6 pieces of chicken in there. Or to make it easier, just cook it with chicken from the start.
Â½ cup Lima Beans (Cooked, if not then should be soaked for 4 hours)
4 Cubes of goulash meat (chulent meat or pepper steak)
1 Onion, chooped Not small!
2 Tbsp Oil
3 Med size Potatoes, cubbed a bit large
2 Tbsp Hawaje
1 Pepper to taste
1 Bunch of water
3 oz tomato Paste
1 Salt to taste
If you don't have already cooked Lima Beans, then soak the beans in water for 4 hours at room temp.
In a large soup pot, heat up the oil and brown meat and onions until meat looks slightly cooked.
Add pot to potatoes and brown. Add Hawaje, pepper, and salt. Stir until everything is well mixed
Add water till it covers mixture and simmer on med-high for 15 minutes.
Add tomato paste and stir. Add more water till it hits a bit before top of pot and boil on high.
After it boils, reduce flame to medium. Add beans and cook for 2-3 hours. Stirring every so often.
When done, cool soup for 30 minutes and then puree the soup lightly. Heat up again on medium and cook for 10 minutes, stirring every so often.