African Beef and Vegetable Soup
Recipe Description
The stock for African Beef and Vegetable Soup can be made with anything from Lamb shanks to fish or other seafood.Ingredients
- 1½ pounds Beef boneless chuck, tip or round, cut into ¾-inch cubes
- 2 cups water
- 2 teaspoons salt
- ¼ teaspoon ginger|ground ginger
- 1/8 to ¼ teaspoon cayenne pepper|ground red pepper
- 1½ pounds Hubbard squash, pared and cut into 1-inch cubes (optional)
- 2 medium tomatoes, chopped
- 1 package (10 ounces) frozen baby lima beans
Heat Beef, water, salt, ginger and red pepper to boiling in Dutch oven; reduce heat. Cover and simmer 1½ hours. Add Squash; cover and cook until Beef and Squash are tender, 30 to 45 minutes longer.
Remove Squash; mash or purée 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.
Remove Squash; mash or purée 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.
This article uses material from the "African Beef and Vegetable Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
