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