Vegetable-Bean Hot Pot

Makes 4 servings

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.

Return to Recipe Table of Contents