Squash and Bean Soup

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!

Prep Time

20

Minutes

Total Time

40

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
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.
Substitution
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:

1 Serving (1 Serving)
  • Calories 250
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 1080mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 10g,
    • Sugars 4g),
  • Protein 15g;
Percent Daily Value*:
    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:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.