Vegetable-bean hot pot

1 servings

Ingredients

Quantity Ingredient
Vegetable cooking spray
1 cup Chopped carrot
½ cup Chopped onion
1 cup Chopped sweet red pepper
14½ ounce Canned no-salt-added stewed tomatoes; undrained
1 cup Water
2 tablespoons Tomato paste
1 teaspoon Onion powder
½ teaspoon Salt
½ teaspoon Ground cumin
16 ounces Canned red kidney beans; drained
½ cup Sliced fresh mushrooms
2 tablespoons Freshly grated parmesan cheese
2 tablespoons Chopped fresh parsley
2 teaspoons Freshly grated parmesan cheese
2 teaspoons Chopped fresh parsley

Directions

GARNISH

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and this soup caught my attention.

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. Yield: 4 servings.

Makes 4 servings

Time: Prep 8 minutes; cook 35 minutes POINTS: 3

SERVING SIZE: ¼ of soup

SELECTIONS: 1 bread; 1 fruit/vegetable PER SERVING: 198 calories; 35.4g carbohydrate; 2.1g fat (1.0g saturated); 6.0 g fiber; 11.8g protein; 4mg cholesterol; 578mg sodium; 138mg calcium; 4.3mg iron

(RECIPE FROM: Weight Watchers Cook Quick, Cook Healthy Cookbook. From Weight Watchers® Light and Tasty™ Deluxe © 1997 The Learning Company, Inc.

Recipes © Weight Watchers International, Inc., owner of the registered trademark. All Rights reserved.) Posted to EAT-LF Digest by kitpath@... on Nov 20, 1998, converted by MM_Buster v2.0l.

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