Recipe by Ppaperdoll
Ok, it might seem wierd to combine beef, squash, and dried peaches, but this is really good. If you didn't have dried peaches, I'm sure you could substitute any dried fruit (apricots would be good). From a Better Homes and Garden's cookbook called 'Mexican and more'.
Top Review by Just_Ducky!!
This was a lovely soup and I even managed to get my boys to eat it, giving it 4 stars each :). I used canned peaches (never seen dried here and I wasn't sure about apricots as I'm not a huge fan), chicken broth and chicken breast cut up as I'm not a big fan of steak in my soup and I already had the chicken out. I ended up eating mine at room temperature so it's good as either a cold weather or hot weather meal. Thanks for posting Ppaperdoll! Made and enjoyed for team Mischief Makers - ZWT #7 :D
- 1 tablespoon butter
- 3⁄4 lb beef top round steak, 1/2 inch thick, cut in 1 inch cubes
- 1 medium carrot, chopped
- 1 small butternut squash, cut into 1/2 inch cubes
- 6 dried peaches, quartered
- 1 (14 1/2 ounce) can beef broth
- 1 (14 1/2 ounce) can stewed tomatoes
- 1 (7 ounce) can whole kernel corn, drained
- 1 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Directions See How It's Made
- Melt butter in 2 quart saucepan and add beef. Cook on medium-high heat 3-4 minutes until browned, stirring every now and then to prevent sticking. Add all remaining ingredients (except parsley)and bring to a boil (about 3-4 minutes.
- Reduce heat to medium cover and cook 14-16 minutes until veggies are tender. Stir in parsley and serve.