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Squash And Bean Soup – 3 Ww Points

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 jalape?o 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

Instructions

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/

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