1 1/2 lb boneless beef chuck (or
-round)
- steak, cut in 3/4' cubes
2 c water
2 t salt
1/4 t ginger, ground
1/8 t ground red pepper,(1/8 to
-1/4)
1 1/2 lb Hubbard squash
--peeled and cut into 1'
-cubes
--or 1 10-oz. pkg., frozen
-squash*, thawed
2 md tomatoes, chopped
10 oz baby lima beans, frozen
* If frozen squash, add it to the soup with the tomatoes
Put the beef, water, salt, ginger, and red pepper in a dutch oven or
large sauce pan and bring to a boil. Reduce the heat, cover, and simmer for 1-1/2 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 pure 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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