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 chickpeas (garbanzo beans), drained; 539 grams can red kidney beans, drained; 4 teaspoons vegetable or chicken bouillon granules; 6 servings Chopped fresh cilantro, if desired; 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

Squash and Bean Soup might be just the soup you are searching for. One portion of this dish contains around 11g of protein, 3g of fat, and a total of 203 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up zucchini, beer, garlic cloves, and a few other things to make it today. It will be a hit at your Autumn event. It is a good option if you're following a gluten free diet. com. From preparation to the plate, this recipe takes about 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