SQUASH AND BEAN SOUP

Squash and Bean Soup image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 15

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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:

Cut yellow squash and zucchini lengthwise into fourths; cut crosswise into 1/4-inch slices.
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.

Nutrition Facts : Calories 250, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 10 g, Protein 15 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 4 g, TransFat 0 g