Two-Season Squash and Bean Soup Recipe

Two-Season Squash and Bean Soup Recipe

6 side-dish servings



1 cup chopped onion

2 cloves garlic, minced

2 teaspoons margarine or butter

3 cups fat-free beef broth

2 cups each: cubed, seeded butternut squash, sliced zucchini

1 can reduced-sodium whole tomatoes, undrained, chopped

1 can Great Northern beans, rinsed, drained

3 tablespoons parsley, chopped

1 bay leaf

1 teaspoon low-sodium Worcestershire sauce

1 teaspoon each: dried marjoram and rosemary leaves

Salt and pepper, to taste


Saute onion and garlic in margarine in large saucepan until tender, about 5 minutes. Add remaining ingredients, except salt and pepper. Heat to boiling, reduce heat and simmer, covered, until squash is tender, about 10 minutes. Discard bay leaf, season to taste with salt and pepper.

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