1. Pierce squash several times with a small knife. Microwave at HIGH for 2 1/2 minutes; cool slightly. Peel squash. Cut squash in half, scoop out seeds and pulp. Cut squash into 1/2-inch pieces to measure 3 cups.

2. Combine ground round, onion, and bell pepper in a Dutch oven, and cook over medium-high heat for 5 minutes or until beef is browned, stirring to crumble. Drain.

3. Return meat mixture to pan. Stir in squash, 1/2 cup water, and remaining ingredients. Bring to a boil; reduce heat, and simmer 20 minutes or until squash is tender, stirring occasionally. Ladle soup into bowls.

let your toddler help by: Identifying and gathering the vegetables. Helping rinse the beans in a colander.