2 tablespoons olive oil
4 cloves garlic, chopped
1/2 red bell pepper, chopped
1 1/2 teaspoons garlic powder
1 tablespoon ground black pepper
1 1/2 cups liquid
1/4 cup water
2 onions, chopped
2 tablespoons granulated sugar
1/2 cup all-purpose flour
2 tablespoons dried marjoram
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup water
1/2 teaspoon salt
2 tablespoons dried basil
1/2 cup chopped fresh parsley
2 tablespoons chopped garlic
2 teaspoons white sugar
1 leaf salt
1/2 cup fresh basil leaves
1/2 cup shelled, pitted and chopped sprigs of cilantro
1/2 cup chopped fresh tomatoes
1 chopped fresh cilantro
4 tablespoons fresh lime juice
1 tablespoon lard
Heat oil in a large skillet over medium-high heat. Saute garlic, bell pepper, garlic powder, ground black pepper and 2 cups water in small saute pan until tender. Remove from heat and stir in flour, marjoram, cinnamon and nutmeg. Add hot water at once to soup, and stir again until all liquid is absorbed. Let soup simmer for 60 to 90 minutes, or until a knife inserted into meat will come out clean. Cool before serving.
Serve with chopped tomatoes, cilantro, and juice from lemon.