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Squash and Bean Soup




Source of Recipe


Betty Crocker


List of Ingredients




Squash and Bean Soup


1 medium yellow summer squash
1 medium zucchini
2 cups cubed peeled Hubbard or acorn squash (10 ounces)
1 medium onion, chopped (1/2 cup)
4 cups water
4 teaspoons vegetable or chicken bouillon granules
1 tablespoon chopped jalapeño chilis
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, finely chopped
1 can (19 oz) Progresso® red kidney beans, drained
1 can (15 oz) Progresso® chick peas (garbanzo beans), drained
1 can (12 ounces) beer
1/3 cup shredded reduced-fat Cheddar cheese
Chopped fresh cilantro, if desired

Recipe




1. Cut yellow squash and zucchini lengthwise into fourths; cut crosswise into 1/4-inch slices.

2. Heat yellow 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.