Tonight You Should Have African Beef And Vegetable Soup


African Beef and Vegetable Soup Recipe


  • 1½ pounds Beef boneless chuck, tip or round, cut into ¾-inch cubes
  • 2 cups water
  • 2 teaspoons salt
  • ¼ teaspoon ground ginger
  • 1/8 to ¼ teaspoon 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

  1. 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.
  2. Remove Squash; mash or purée in a 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.


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