Vegetable-bean hot pot

1 servings

Ingredients

QuantityIngredient
Vegetable cooking spray
1cupChopped carrot
½cupChopped onion
1cupChopped sweet red pepper
14½ounceCanned no-salt-added stewed tomatoes; undrained
1cupWater
2tablespoonsTomato paste
1teaspoonOnion powder
½teaspoonSalt
½teaspoonGround cumin
16ouncesCanned red kidney beans; drained
½cupSliced fresh mushrooms
2tablespoonsFreshly grated parmesan cheese
2tablespoonsChopped fresh parsley
2teaspoonsFreshly grated parmesan cheese
2teaspoonsChopped fresh parsley

Directions

GARNISH

Visited here today: Dotti's Weight Loss Zone (Health & Fitness) 12 Nov 98 from WA, USA My Weight Loss Journey with recipes, Weight Watcher Info, Tips, Motivation, Fitness, Before & After Photos

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.