It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
African Beef & Vegetable Soup
- add review
- #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.
added by
nutrition data
397 calories, 21 grams fat, 24 grams carbohydrates, 29 grams protein per serving.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
see more african recipes
reviews & comments