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Squash and Bean Soup

  • 6servings
  • 40minutes
  • 250calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium yellow summer squash

  2. 1 medium zucchini

  3. 2 cups cubed peeled Hubbard or acorn squash (10 ounces)

  4. 1 medium onion, chopped (1/2 cup)

  5. 4 cups water

  6. 4 teaspoons vegetable or chicken bouillon granules

  7. 1 tablespoon chopped jalapeño chili

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon pepper

  10. 2 garlic cloves, finely chopped

  11. 1 can (19 oz) Progresso® red kidney beans, drained

  12. 1 can (15 oz) Progresso® chick peas (garbanzo beans), drained

  13. 1 can (12 ounces) beer

  14. 1/3 cup shredded reduced-fat Cheddar cheese

  15. Chopped fresh cilantro, if desired

Instructions Jump to Ingredients ↑

  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.

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