| 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 chili |
| 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 |
Serve with...
Apple-Grapefruit Salad
Total Time:
20 min
| 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. |
|
| To make the squash bowls as shown in the photo, cut round winter squash, such as acorn or buttercup, in half; remove seeds and fibers. Cook squash halves as desired before filling, or use uncooked. |
|
| Instead of the beer, you can use 1 1/2 cups water mixed with 1 1/2 teaspoons vegetable or chicken bouillon granules. |
Nutrition Information:
250 ( 25); 3g ( 1/2g, 0g); 0mg; 1080mg; 41g ( 10g, 4g); 15g 40%; 15%; 15%; 20% 2 1/2 ; 0 ; 1 ; 1 3