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 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

• 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.