Recipe - Vegetable-Bean Hot Pot

Vegetable cooking spray
1 cup Chopped carrot
One half cup Chopped onion
1 cup Chopped sweet red pepper
14 One half ounce Canned nosaltadded stewed
tomatoes; undrained
1 cup Water
2 tablespoon Tomato paste
1 teaspoon Onion powder
One half teaspoon Salt
One half teaspoon Ground cumin
16 ounce Canned red kidney beans;
drained
One half cup Sliced fresh mushrooms
2 tablespoon Freshly grated parmesan
cheese
2 tablespoon Chopped fresh parsley

GARNISH
2 teaspoon Freshly grated parmesan
cheese
2 teaspoon Chopped fresh parsley

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Coat a large saucepan with cooking spray; place over mediumhigh 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