Impress your family and friends with this hearty soup of zucchini, two kinds of squash and beans. It's easier than you think!
Squash and Bean Soup
- Prep Time 20 min
- Total 40 min
- Servings 6
- Ingredients 15
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
Instructions
-
Step1Cut yellow squash and zucchini lengthwise into fourths; cut crosswise into 1/4-inch slices.
-
Step2Heat 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. Sprinkle with cheese and cilantro.
Nutrition
250
Calories
3g
Total Fat
15g
Protein
41g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 250
- Calories from Fat
- 25
- Total Fat
- 3g
- 4%
- Saturated Fat
- 1/2g
- 3%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 1080mg
- 45%
- Potassium
- 830mg
- 24%
- Total Carbohydrate
- 41g
- 14%
- Dietary Fiber
- 10g
- 41%
- Sugars
- 4g
- Protein
- 15g
% Daily Value*:
- Vitamin A
- 40%
- 40%
- Vitamin C
- 15%
- 15%
- Calcium
- 15%
- 15%
- Iron
- 20%
- 20%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved