 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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. 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 |
Directions:
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.
3. carbo rating: 20
|
|