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Squash and Bean Soup

Impress your family and friends with this hearty soup of zucchini, two kinds of squash and beans. It's easier than you think!

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( 9 Ratings)

9 Ratings

5 Stars 44%

4 Stars 33%

3 Stars 11%

2 Stars

1 Stars 11%

Member Reviews ( 2 )

65c6b3a7-db09-4a38-821a-f1b558cf82d9

Prep Time 20 min
Total Time 40 min
Servings 6

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 250
Calories from Fat: 25),

% Daily Value

Total Fat: 3g; 3%
(Saturated Fat 1/2g, 1/2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 1080mg; 1080%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 10g 10% Sugars 4g 4% ),
Protein: 15g; 15%

% Daily Value*:

Vitamin A: 40%;
Vitamin C: 15%;
Calcium: 15%;
Iron: 20%;

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 10/6/2009 9:13:51 PM REPORT ABUSE erinr said:

Rating:

I loved this soup. My husband would have liked some meat in it. I think it would be good with some bacon, ham or chicken. My 2 and 3 year old would not eat it this time, but they may love it next time as that seems to be the way with children.

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