Squash and Bean Soup Recipe
Impress your family and friends with this hearty soup of zucchini, two kinds of squash and beans. It's easier than you think!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.
Cooking tools:
- Dutch oven
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Ladle
- Stove
- Pot
- Wooden spoon
- Garlic press
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
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