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Mexican Bean and Squash Soup

Reviewed: Dec. 21, 2008
Loved this soup! I increased the veggies (a whole big onion, more celery and carrots), used 1 1/2 qts of water instead of chicken broth to make it vegetarian, used 3 chipotle peppers which made it spicy enough that I didn't let my dog have a taste but not too spicy for the vegetable flavors to come through, and added some chopped mustard greens. Used red kidney beans because I didn't have the white ones. I didn't bother with the toppings which brought the calories down under 200 per serving and much lower fat. It was delicious. Thumbs up from my husband, too!
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