Total Time
35mins
Prep 15 mins
Cook 20 mins

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'.

Ingredients Nutrition

Directions

  1. 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.
  2. Reduce heat to medium cover and cook 14-16 minutes until veggies are tender. Stir in parsley and serve.
Most Helpful

4 5

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

4 5

This was fantastic! I had to take out the beef cubes when I served hubby but he received the flavor!. I used Sysco beef base with water for the broth, I also peeled the squash and used a can of hominey instead of corn, a personal preference.I also added a little olive oil and used dried cilantro. It is available here. Any dried fruit I think would do. I hope the recipe was for dried peach slices because that is what I used and not the whole dried peach. That would be a lot of peaches in a recipe. Yes I will definety prepare again and I will try some bitters to the mix. Thanks for posting!