250 gr. chicken peas (1/2 lb.)
250 gr. green beans (1/2 lb.)
150 gr. squash, cubed (1/4 lb.)
3 pears, cubed
1 med. onion, chopped
2 med. tomatoes, ripe
1 clove garlic, minced
10 toasted almonds, sliced
1 sm. slice bread
1 tbsp. red pepper
1/2 tsp. saffron
2 tbsp. vegetable oil
2 tbsp. vinegar
2 1/2 liters of water
Beef broth to taste
Salt and pepper to taste

Clean and cut the green beans 1 inch. Clean and cut the squash in large pieces. Chopped tomatoes and onions.

Boil the water and add the peas. Let it boil for 1 hour, then add the green beans, squash and pears peeled and cut in pieces; cook on medium heat.

To prepare seasonings. In oil, saute the slice of bread and garlic. Set aside. In remaining oil, saute onion until transparent color. Stir in pepper and tomatoes until tender but not brown. Crush the almonds, garlic and bread to paste consistency. Dissolve in vinegar and the broth with the saffron. Add all this to other mixture. Add salt and pepper to taste.