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Summer Squash and Bean Soup

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Take advantage of summer squash with a flavorful soup, complete with protein-rich kidney and garbanzo beans. This is a healthy yet filling soup to enjoy anytime.

Serves: 6

Preparation Time: 10 min

Cooking Time: 25 min

Ingredients
  • 1 medium yellow summer squash
  • 1 medium zucchini
  • 2 cups Hubbard or acorn squash (about 10 ozs.), peeled and cubed
  • 1 tablespoon jalapeno chili, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium onion, chopped (about 1/2 c.)
  • 2 cloves garlic, finely chopped
  • 14 1/2 ounces can 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
Instructions
  1. Cut yellow squash and zucchini lengthwise into fourths; cut crosswise into 1/4-inch slices.
     
  2. Heat squash, zucchini and remaining ingredients except cheese and cilantro to boiling in Dutch oven; reduce heat.
     
  3. Cover and simmer about 10 minutes or until vegetables are tender. Sprinkle with cheese and cilantro.

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