African Beef and Vegetable Soup

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 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

Directions
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.