1½ pounds beef

½ an onion

½ green bell pepper

1 stalk celery

1 teaspoon ginger root

5 cloves garlic

1 chili pepper (any kind)

4 sprigs cilantro

4 tomatoes

3 plantains

1 sweet potato

½ pound butternut squash

3 new potatoes

1 chayote squash

3 ears corn (white if available)

3 tablespoons oil

1 dash cumin

Salt

¼ teaspoon white pepper

⅓ cup dry red wine

16 cups (4 quarts) Basic Beef Broth, divided (see recipe on page 2)

• Cut the beef into 1½-inch cubes. Chop the onion, green bell pepper, and celery. Mince the ginger and garlic. Seed and mince the chili. Chop the cilantro and tomatoes. Slice the plantains into ¾-inch pieces. Cut the sweet potato and the butternut squash into 1-inch pieces. Quarter the new potatoes. Core the chayote and dice it into 1-inch pieces. Slice each of the corn ears into 6 pieces.

• In a soup pot, heat the oil. Add the garlic, beef, and onions, and sauté on medium for 8 minutes. Add the green pepper, celery, ginger, chili pepper, cilantro, cumin, salt, white pepper, wine, tomatoes, and 4 cups of the beef broth. Bring to a boil, reduce to a simmer, and cook for 40 minutes. Add the squashes, potatoes, remaining beef broth, and corn; simmer for 30 to 45 minutes more.