Serves 6

4 quarts water
2 pounds beef brisket, cubed
1 onion
1 large tomato
1/2 cup dried chickpeas
1 jalapeno pepper
1 teaspoon salt
6 medium carrots, diced
3 medium turnips, peeled and cubed
1 cup corn
1 small yucca root, peeled and cubed
3 red potatoes, cubed
1 small cabbage, shredded
3 medium leeks, sliced
1 stalk celery, sliced
1 tablespoon olive oil
1 medium onion, chopped
2 chopped Serrano peppers
Salt and pepper

Heat the water in large stock pot. When it reaches a soft boil, add the beef, onion, tomato and chickpeas. Bring to a rolling boil, reduce heat and simmer for 30 minutes. Remove the onion and tomato, puree and return to the pot. Add the jalapeno and cook for 1 1/2 hours. Add the salt, carrots, turnips, corn, yucca, potatoes, cabbage, leeks and celery. Simmer for 30 minutes. Remove meat to platter and remove vegetables with a slotted spoon and arrange around the meat. Keep warm in a 200 degree F oven. In a large sauté pan, heat the olive oil over medium high heat and sauté the onion and sliced peppers until the onion is translucent. Add the salt and pepper to taste. Serve the broth in soup bowls and add the meat and vegetables. Top with the onion-pepper mixture.