#1:

1 or 1 1/2 lbs. stew beef or chicken (in pieces)
Salt
Pepper
3 cloves garlic
1 tbsp. vinegar

#2:

1/2 bunch water cress or 1/2 box frozen spinach
3 carrots, sliced
3 med. potatoes
1 Chayotte
1 lb. yucca or 2 extra potatoes
1 plantain
1/2 box green beans

#3:

1/2 med. onion
3 tbsp. oil

Clean meat and marinate with ingredients in #1 above; set aside for about 1 hour. In a large stew pot put 4 quarts of water and boil the meat until tender. Remove the meat from the broth (to be browned later).

There should be about 2 quarts of broth still in the pot, if not add water necessary to obtain 2 quarts. Prepare vegetables in #2 above. Put in broth and simmer on medium heat 1/2 hour to 45 minutes. Add seasoning if needed along with the onion slices.

In skillet warm the oil and 1 tablespoon tomato paste. Add meat and brown. When the vegetables are well cooked, put it in the consomme.