Vegetable-Bean Hot Pot

Vegetable-Bean Hot Pot Ingredients

Vegetable cooking spray	1/2 ts Ground cumin
1 c Chopped carrot	16 oz Canned red kidney beans;
1/2 c Chopped onion	1/2 c Sliced fresh mushrooms
1 c Chopped sweet red pepper	2 tb Freshly grated parmesan
14 1/2 oz Canned no-salt-added stewed	2 tb Chopped fresh parsley
1 c Water	GARNISH
2 tb Tomato paste	2 ts Freshly grated parmesan
1 ts Onion powder	2 ts Chopped fresh parsley
1/2 ts Salt

Instructions for Vegetable-Bean Hot Pot

Visited here today: Dottis 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 http://members.aol.com/craftidot/index.html 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: 1/4 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@earthlink.net on Nov 20, 1998, converted by MM_Buster v2.0l.

Main Ingredient: VegetablesCuisine: Uncategorized

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