Prepare beef broth. I always have my meat under running water. The meat is put in cold water in a large pot and put it on a medium heat. Water need to add in 2 times more than you want to the broth, as the water boils heavily. When the water boils, reduce the heat and remove the foam. Add the chopped garlic, lots of salt, pepper, thyme, paprika and oregano and cover with a lid. I foam from the broth in the cooking process are not removed, because with foam you can remove the spices, which we previously added to the broth. The broth cook for at least 1.5 hours. The longer the broth is cooked, the richness and the meat turns out very Maggie. You then need to remove the meat from the pan, strain the broth through a strainer and back already meat in clear broth.

In clear broth add shredded carrots and red sweet pepper

After 10 minutes add the potatoes and rice. Potatoes cut into large cubes.

After another 10 minutes add the pumpkin and corn. The pumpkin should be cut into large cubes, and corn into as many parts to how many servings you are cooking can be washed down with. But too big.

After another 10 minutes add stockbuy beans, pre-cut it along. If needed, add more salt. Cook for 15 minutes and the soup is ready. Put it on plates so that each plate was a piece of meat and a piece of each ingredient.