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Squash And Bean Soup

  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)

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


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Nutrition Rank

Nutrition Facts

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


Squash And Bean Soup Recipe