Autumn Soup

1. 1

   In 1-quart saucepan, melt margarine.

2. 2

   Add vegetables and saute over high heat, stirring frequently until tender.

3. 3

   Add water, squash and broth mixture and combine.

4. 4

   Bring to a boil and reduce heat to low; cover and simmer until squash is tender, approximately 15 minutes.

5. 5

   Mash some squash against side of pan.

6. 6

   Add beans and bacon and simmer 5 minutes longer.

7. 7

   Serves 2. Contains 279 calories, 7 g fat and 1,056 mg sodium.

* Per serving · 4 servings · Values may vary.

No additional tips available.