Vegetable-Bean Hot Pot

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