Squash and Bean Soup Recipe

Squash and Bean Soup Recipe

  • 1 medium yellow squash
  • 1 zucchini
  • 2 cups peeled and cubed acorn squash
  • 1/2 cup chopped onion
  • 4 cups water
  • 4 teaspoons chicken bouillon granules
  • 1 1/2 tablespoons chopped jalapeno pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic, finely chopped
  • 2 (15.25 ounce) cans kidney beans, drained
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (12 fluid ounce) can beer
  • 1/3 cup shredded Cheddar cheese
  • chopped fresh cilantro
  1. Cut yellow squash and zucchini lengthwise into fourths; cut crosswise into 1/4-inch slices.
  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.
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