Squash And Bean Soup Recipe
Ingredients
| 1 1/2 pounds beef for stew, cut into 3/4-inch cubes | ||
| Water | 2 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| 1 1/2 pounds Hubbard squash, pared and cut into 1-inch cubes* | ||
| Tomatoes | 2 Medium, chopped | |
| Lima beans package | 1 , frozen | |
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.
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.
Chef
