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[Ghana]

Beef And Vegetable Soup
[Ghana]

Ingredients

1 lb boneless beef chuck or round steak, cut in " cubes
2 cups water
2 teaspoons salt
teaspoon ginger, ground
⅛ teaspoon ground red pepper, (⅛ to )
1 lb Hubbard squash peeled and cut into 1" cubes or 1 x 10-oz. pack, frozen squash (If frozen squash, add it to the soup with the tomatoes) thawed
2 medium tomatoes, chopped
10 oz baby lima beans, frozen


Method

Put the beef, water, salt, ginger and red pepper in a dutch oven or large saucepan and bring to a boil. Reduce the heat, cover, and simmer for 1-½ hours. Add the squash, cover and cook until the beef and squash are tender, about 30 to 45 minutes longer. Remove the squash from the dutch oven and mash or puree in a blender or food processor. Return the squash to the Dutch oven. Add the tomatoes and beans and bring to a boil. Reduce the heat, cover, and simmer until the beans are tender, about 15 minutes. Serve topped with hot cooked rice.

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