Squash and Bean Soup

Name: Squash and Bean Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 283 grams cups cubed peeled Hubbard or acorn squash; 340 grams can beer; 425 grams can Progresso® chick peas (garbanzo beans), drained; 539 grams can Progresso® red kidney beans, drained; 4 teaspoons vegetable or chicken bouillon granules; 2 garlic cloves, finely chopped; 1 Tbsp chopped jalapeño chili; 79 milliliters shredded reduced-fat Cheddar cheese; 118 milliliters medium onion, chopped; 0 teaspoons pepper; 1 teaspoons salt; 946 milliliters water; 1 medium yellow summer squash; 1 medium zucchini

You can never have too many soup recipes, so give Squash and Bean Soup It will be a hit at your Autumn event. If you have garlic cloves, salt, chick peas, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

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

Ingredients you will need

Yellow Squash

Zucchini

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.

Ingredients you will need

Yellow Squash

Vegetable