Put the meat and measurement water in a large saucepan. Bring to the boil, then reduce the heat, partially cover and simmer for about 30 minutes.
Add the okra, kale, green peppers and spring onions to the soup with the thyme and cayenne pepper. Partially cover and simmer over a medium heat for 15 minutes.
Tip in the yams, potatoes and garlic and simmer for another 20 minutes or until the yams and potato are tender and the meat is cooked through. Add more water if the soup is too thick. Season with salt and serve in warm soup bowls with crusty bread, if liked.