Wash the beef and chicken pieces well. Rub with the lime juice, and drain. Place in a very large bowl; add 1½ cups of the minced scallion, the kale, carrot, peppers, garlic, black pepper, color, cumin*, 1 bouillon cube, and 1½ tablespoons of the salt. Rub all the seasonings into the meats, and set aside for 2 hours.

In a large stockpot, place the seasoned beef and chicken, and cook covered over high heat for 30 minutes, stirring occasionally to keep it from sticking.

Add 10 quarts of water to the meats, cover, and simmer for 1½ hours. Remove the chicken and set aside.

In the meantime cut the yuca, 1 of the green plantains, the potatoes, ñame, pumpkin, and corn into pieces about 2 inches by 1 inch; grate the other green plaintain and set aside.

When the meats have simmered for 1½ hours, add the yuca and the plantains to the pot and cook covered for 30 minutes.

Next add the remaining 2½ tablespoons of salt and 2 chicken bouillon cubes, the potatoes, ñame, pumpkin, corn, ¼ cup of the minced cilantro, celery, and the allspice. Continue to cook for 45 minutes more.

Add the ripe plantains and 3 tablespoons of lime juice, and keep simmering for 30 minutes more. (You can also cook the ripe plantains in water separately so that your soup doesn’t taste too sweet and then add them right before serving).

Finally, add the remaining ¾ cup of minced scallion and ½ cup of the minced cilantro and simmer for 15 minutes.

Serve the meats and vegetables on different platters, the broth in another serving dish, and white rice, lime slices, and minced cilantro on the side.