LOCATION: Recipes >> Soups >> Bean Squash
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Bean Squash
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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.
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