African Beef & Vegetable Soup

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#5094

serves/makes:

ready in:
2-5 hrs

ingredients

1 1/2 pound beef boneless chuck, tip or round, cut into 3/4-inch cubes
2 cups water
2 teaspoons salt
1/4 teaspoon ground ginger
1/4 teaspoon ground red pepper
1 1/2 pound hubbard squash, pared and cut into 1-inch cubes
2 medium tomatoes, chopped
1 package (10 ounce size) frozen baby lima beans

directions

Heat beef, water, salt, ginger and red pepper to boiling in Dutch oven; reduce heat. Cover and simmer 1 1/2 hours.

Add squash; cover and cook until beef and squash are tender, 30 to 45 minutes longer.

Remove squash; mash or puree in blender. Return squash to Dutch oven. Add tomatoes and beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 15 minutes.

Top each serving with hot cooked rice, if desired.

added by

Isadora

nutrition data

397 calories, 21 grams fat, 24 grams carbohydrates, 29 grams protein per serving.

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