Squash And Bean Soup
|Stewing beef||1 1⁄2 Pound, cut into 3/4 inch cubes|
|Water||2 Cup (32 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Hubbard squash||1 1⁄2 Pound, pared and cut into 1 inch cubes|
|Tomatoes||2 Medium, chopped|
|Frozen baby lima beans||10 Ounce (1 Package)|
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.
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.
Serving size: Complete recipe
Calories 1599 Calories from Fat 351
% Daily Value*
Total Fat 41 g63.7%
Saturated Fat 15.4 g77.1%
Trans Fat 0 g
Cholesterol 360 mg120%
Sodium 5582.6 mg232.6%
Total Carbohydrates 144 g47.9%
Dietary Fiber 41 g163.8%
Sugars 20.2 g
Protein 164 g327.1%
Vitamin A 807.6% Vitamin C 228.8%
Calcium 13.1% Iron 87.4%
*Based on a 2000 Calorie diet