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Summer Squash and Bean Soup

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.

Notes


If you like this recipe, you'll love these other 14 Impossibly Easy Soup Recipes for Fall.

Preparation Time10 min

Cooking Time25 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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