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Squash and Bean Soup

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By Betty Crocker Kitchens
Updated Dec 25, 2014
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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
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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

  • Step 
    1
    Cut yellow squash and zucchini lengthwise into fourths; cut crosswise into 1/4-inch slices.
  • Step 
    2
    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. 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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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