Cut the meat into pieces and boil it in water (for about 2 hours).

Just before it is completely done, remove from the pot and strain the stock.

Boil the pepper (without its seeds), the tomato (whole), the onions, one carrot, one potato and a little leaf celery in the stock, adding water if necessary.

When the vegetables are boiled, remove them from the stock and blend them in a blender. 

Place them back into the stock and add some water if it is too thick.

Dice the rest of the potatoes and carrots, cut the meat in small bites and add them back to the pot.

Finally, add the leaf celery, finely cut, the stock cube and the oil.

Leave for 20 minutes and the soup is ready to serve.