Low-Fat Squash & Bean Soup (high fiber)

2 Points per serving

1 medium yellow summer squash

1 medium zucchini

2 cs. cubed peeled, hubbard or acorn squash (about 10 ozs.)

1 to 2 tbsps. chopped jalapeno chili

1/2 tsp. salt

1/4 tsp. pepper

1 medium onion, chopped (about 1/2 c.)

2 cloves garlic, finely chopped

1 can (14 1/2 ozs.) ready to serve clear vegetale broth (or homemade)

2 cs. water

2 cans (15 to 16 ozs. each) kidney beans, drained

1 can (15 ro 16 ozs. each) garbanzo beans, drained

1 can or bottle (12 ozs.) beer or 1 can vegetable broth.

1/3 c. shredded reduced fat cheddar cheese

chopped fresh cilantro

Cut yellow squash and zucchini lengthwise into fourths; cut crosswise into 1/4-inch slices. Heat 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. (about 1 3/4 cs. each).

Calories.....225.....Fat.....4 g.....Fiber.....12 g.