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African Beef & Vegetable Soup
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- #5094
serves/makes:
ready in:
2-5 hrs
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.
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nutrition data
397 calories, 21 grams fat, 24 grams carbohydrates, 29 grams protein per serving.
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A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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