Vegetable-Bean Hot Pot

Categories: None
Yield: 1 servings

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

----------------------------------GARNISH----------------------------------
2 ts Freshly grated parmesan
-cheese
2 ts Chopped fresh parsley

Visited here today: Dotti's 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.

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