1 medium yellow squash

1 medium zucchini

2 c cubed, peeled Hubbard or acorn squash

1/2 c chopped onion

5 1/2 c Vegetable stock

1 to 2 T chopped jalapeno chile

1/2 t salt

2 cloves garlic, minced

2 cans (16 oz each) kidney beans, drained

1 can (15 oz) chick peas, drained

Chopped fresh parsley, if desired

{5 1/2 cups of hot water and 2 1/2 T of chicken bouillon granules can be substituted for the vegetable stock}

Cut yellow squash and zucchini lengthwise into fourth; cut crosswise into 1/4 inch slices. Heat yellow squash, zucchini and remaining ingredients except parsley to boiling in Dutch oven; reduce heat. Cover and simmer about 10 minutes or until veges are tender. Sprinkle with parsley just before serving.

This recipe has 19 grams of dietary fiber per serving!