Squash and Bean Soup

  • Prep Time 20 min
  • Total Time 40 min
  • Servings 6

Ingredients

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

Directions

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.

Notes










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.

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:
3
*Percent Daily Values are based on a 2,000 calorie diet.