Reduce heat and simmer, partially covered, until soup is thickened slightly and squash is tender, 20 to 25 minutes. Stir in beans and cook until warmed through, 2 to 3 minutes more; season to taste.
Potato Salad Is A Classic Recipe That’s how I eventually learned the secret to my grandmother’s raved-about potato salad. Potato salad is a classic for a reason, and despite seeming like it would be ...