Squash and Bean Soup Recipe

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

Ingredients
- 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

Directions
step 1: Cut yellow squash and zucchini lengthwise into fourths; cut crosswise into 1/4-inch slices.
step 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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