Squash and Bean Soup Recipe - BettyCrocker.com

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