Ingredients: |
Ingredients: 1 butternut squash (about 2 ½ – 3 pounds).
3 cups of macaroni
1 pound of beef stew meat
1 tablespoon of fresh ginger, chopped
1 pound frozen mixed vegetables, thawed
Salt and pepper to taste
2 garlic cloves
Juice from 2 lemons or limes
1 teaspoon of sage, chopped
3 cups of cabbage, shredded
1 tablespoon of better than bouillon vegetable paste
2 tablespoons of olive oil
2 tablespoons parsley, chopped
10 cups of water, plus extra for cooking
2 cups of vegetable broth
|
Directions: |
Directions:In a medium-size bowl, season the meat with salt and pepper, garlic, sage, 1 lemon or lime juice, and parsley. Marinate for 8 hours or overnight.
Transfer the meat with the marinating liquid to a 5-quart stockpot. Add 8 cups of water and cook on medium-high covering the pan halfway. Cook the meat for 2 hours. Be sure to check the water quantity so it does not dry. Add more water if needed as the meat cooks. In the end, you should have about 2 cups of water left with the meat. Reduce the heat to low.
Meanwhile, cook the squash until fork through (about 35 minutes). Remove the squash from the heat, cut in half, remove the seeds, and cut into small pieces. Feel free to leave the skin on. Place the squash the blender, blend until liquify with cups of vegetable broth and 2 cups of water.
Pour the mixture into the meat, stir. Add the bouillon paste and vegetables, cook for 10 minutes. Stir constantly.
Add the juice from the other lemon or lime, then add the noodles. Cook for 10 minutes. Stir. Serve warm with bread. |
This recipe for Joumou Soup is from