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.

Yield: 4 servings (serving size: about 1 3/4 cups)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 175
  • Calories from fat: 0.0%
  • Fat: 3.3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 10g
  • Carbohydrate: 28.9g
  • Fiber: 8.8g
  • Cholesterol: 7mg
  • Iron: 2.2mg
  • Sodium: 722mg
  • Calcium: 187mg

Ingredients

  • 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

Preparation

  1. 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. 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.
  3. carbo rating: 20
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