Vegetable-Bean Hot Pot
Vegetable cooking spray
1 cup chopped carrot
1/2 cup chopped onion
1 cup chopped sweet red pepper
1 (14 1/2 oz) can no-salt-added stewed tomatoes, undrained
1 cup water
2 tablespoons tomato paste
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 (16-ounce) can red kidney beans, drained
1/2 cup sliced fresh mushrooms
2 tablespoons plus 2 teaspoons freshly grated parmesan cheese
2 tablespoons plus 2 teaspoons chopped fresh parsley
Coat a large saucepan with cooking spray; place over medium-high heat until
hot. Add carrot and onion; cook, stirring constantly, 3 minutes or until
onion is soft. Add red pepper, and cook, stirring constantly, minute.
Stir in tomato and next 6 ingredients; bring to a boil. Cover, reduce heat,
and simmer 30 minutes or until carrot is tender. Stir in kidney beans and
mushrooms; cook, uncovered, 5 additional minutes. Ladle into individual
serving bowls; sprinkle each serving with 2 teaspoons each of
Parmesan cheese and parsley.
POINTS: 5.5 (3.5)
SERVING SIZE: 1/4 of soup
PER SERVING: 198 calories; 35.4 g carbohydrate; 2.1 g fat
(1.0g saturated); 6.0 g fiber; 11.8 g protein; 578 mg sodium
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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