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
Preparation
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.
