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.