Squash Soup Or Zucchini Moutania
|Boneless beef/Lamb||1 Pound, cut in to chunks|
|Beef broth/Water||4 Cup (64 tbs)|
|Squash||4 Cup (64 tbs), cut into 1 inch cubes|
|Italian plum tomatoes||1 Pound|
|Green bell pepper/1 small red and 1 small green pepper||1|
|Garlic||4 Clove (20 gm), chopped|
|Lemon juice||6 Tablespoon|
|Red pepper||1 Pinch|
|Dried mint||1 Tablespoon, crumbled|
Place the meat in a pan with the broth or water.
Add salt to taste.
Bring to boil over high heat.
Reduce heat, cover and simmer about one hour or until the meat is very tender.
Stir in the remaining ingredients, except for the mint and butter.
Cook until the squash is tender but not mushy.
Transfer to a serving bowl.
Stir the mint into the melted butter and pour over the stew.
Serve hot with pilaf.
Serving size: Complete recipe
Calories 1511 Calories from Fat 675
% Daily Value*
Total Fat 75 g115.8%
Saturated Fat 28.2 g141.2%
Trans Fat 0 g
Cholesterol 295.3 mg98.4%
Sodium 4824.9 mg201%
Total Carbohydrates 67 g22.3%
Dietary Fiber 17.8 g71.4%
Sugars 29.5 g
Protein 145 g289.1%
Vitamin A 126.6% Vitamin C 503.3%
Calcium 73.8% Iron 168.4%
*Based on a 2000 Calorie diet