Squash and Bean Soup

  • Prep 20 min
  • Total 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™ chickpeas (garbanzo beans), drained
  • 1 can (12 ounces) beer
  • 1/3 cup shredded reduced-fat Cheddar cheese
  • Chopped fresh cilantro, if desired

Steps

  • 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 Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
25
Total Fat
3g
4%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
1080mg
45%
Potassium
830mg
24%
Total Carbohydrate
41g
14%
Dietary Fiber
10g
41%
Sugars
4g
Protein
15g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
20%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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