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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!
Recipe by Progresso
This recipe has not been ratedClear My Rating
Prep Time
20min
Total Time
40min
Servings
6servings
Cut yellow squash and zucchini lengthwise into fourths; cut crosswise into 1/4-inch slices.
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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To make the squash bowls as shown in the photo, cut round winter squash, such as acorn or buttercup, in half; remove seeds and fibers. Cook squash halves as desired before filling, or use uncooked.
Instead of the beer, you can use 1 1/2 cups water mixed with 1 1/2 teaspoons vegetable or chicken bouillon granules.
*Percent Daily Values are based on a 2,000 calorie diet.
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Recipe by Progresso
