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Squash And Bean Soup

Ingredients
  Stewing beef 1 1⁄2 Pound, cut into 3/4 inch cubes
  Water 2 Cup (32 tbs)
  Salt 2 Teaspoon
  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)
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.
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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Braising

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Squash And Bean Soup Recipe