Vegetable-Bean Hot Pot

Name: Vegetable-Bean Hot Pot
Ingredients: Cooking spray; 1 cup chopped carrot; 1/2 cup chopped onion; 1 cup chopped red bell pepper; 1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained; 1 cup water; 2 tablespoons tomato paste; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 1 (16-ounce) can red kidney beans, rinsed and drained; 1/2 cup sliced mushrooms; 1/2 cup (2 ounces) grated fresh Parmesan cheese; 1/4 cup chopped fresh parsley

15 ingredients

3 steps

Ingredients

Cooking spray
1 cup chopped carrot
1/2 cup chopped onion
1 cup chopped red bell pepper
1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained
1 cup water
2 tablespoons tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 (16-ounce) can red kidney beans, rinsed and drained
1/2 cup sliced mushrooms
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley

Directions

1

Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add carrot and onion; saute 3 minutes or until onion is soft. Add red bell pepper; saute 1 minute.
2

Stir in tomatoes 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 minutes. Ladle into individual serving bowls; sprinkle each serving with 2 tablespoons Parmesan cheese and 1 tablespoon parsley.
3

carbo rating: 20