Vegetable-Bean Hot Pot

A traditional English hot pot is a hearty stew of potatoes and meat, either beef, lamb, or even rabbit. Our updated, vegetable-rich version is higher in fiber and lower in fat but just as flavorful and filling.


4 servings (serving size: about 1 3/4 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 175
Caloriesfromfat 0.0 %
Fat 3.3 g
Satfat 1.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 10 g
Carbohydrate 28.9 g
Fiber 8.8 g
Cholesterol 7 mg
Iron 2.2 mg
Sodium 722 mg
Calcium 187 mg


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


1. 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.

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.

carbo rating: 20