Squash And Bean Soup
Makes 6 Servings.
Weight Watcher Points - 3 Points
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 jalape? chilies
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, finely chopped
2 cans (15 to 16 ounces each) kidney beans, drained
1 can (15 to 16 ounces) garbanzo beans, drained
1 can (12 ounces) beer
1/3 cup shredded reduced-fat Cheddar cheese
Chopped fresh cilantro, if desired
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.
Makes 6 Servings. Per Serving: Calories 320
(Calories from Fat 35); Fat 4g (Saturated 1g);
Cholesterol 0mg; Sodium 1560mg; Potassium 1170mg;
Carbohydrate 64g (Dietary Fiber 17g);
Protein 24g -- % Daily Value: Vitamin
A 54%; Vitamin C 12%; Vitamin D 0%; Calcium 12%;
Iron 40%; Folic Acid 86% -- Diet Exchanges:
4 Starch; 1 Vegetable --
Weight Watcher Points - 3 Points
(Lower because has high fiber) --
Source:
http://www.bettycrocker.com/
http://www.nancyskitchen.com
