Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Soups >> Bean Squash

Print this Recipe    Bean Squash

Squash & Bean Soup

1 medium yellow summer squash
1 medium zucchini
2 cups. cubed peeled, Hubbard or acorn squash (about 10 ozs.)
1 to 2 Tbsp. chopped jalapeno chili
1/2 tsp. salt
1/4 tsp. pepper
1 medium onion, chopped (about 1/2 c.)
2 cloves garlic, finely chopped
1 can (14 1/2 ozs.) ready to serve clear vegetable broth (or homemade)
2 cups water
2 cans (15 to 16 ozs. each) kidney beans, drained
1 can (15 to 16 ozs. each) garbanzo beans, drained
1 can or bottle (12 ozs.) beer or 1 can vegetable broth
1/3 cup shredded reduced fat cheddar cheese
chopped fresh cilantro

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

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.