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    Soup: 2 pt. Lowfat Squash & Bean Soup


    Source of Recipe


    www.angelfire.com/journal/wwrecipes

    List of Ingredients




    1 medium yellow summer squash
    1 medium zucchini
    2 cs. cubed peeled, hubbard or acorn squash (about 10 ozs.)
    1 to 2 tbsps. chopped jalapeno chili
    1/2 tsp. salt
    1/4 tsp. pepper
    1 medium onion, chopped (about 1/2 c.)
    2 cloves garlic, finely chopped
    1 can (14 1/2 ozs.) ready to serve clear vegetale broth (or homemade)
    2 cs. water
    2 cans (15 to 16 ozs. each) kidney beans, drained
    1 can (15 ro 16 ozs. each) garbanzo beans, drained
    1 can or bottle (12 ozs.) beer or 1 can vegetable broth.
    1/3 c. shredded reduced fat cheddar cheese
    chopped fresh cilantro

    Recipe



    Cut yellow squash and zucchini lengthwise into fourths; cut crosswise into 1/4-inch slices. Heat squash, zucchini and remaining ingredients except cheese and cilantro to boiling in dutch oven; reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Sprinkle with cheese and cilantro.

    Makes 6 servings. (about 1 3/4 cs. each).
    Calories.....225.....Fat.....4 g.....Fiber.....12 g.

 

 

 

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