
Bean and Vegetable Hot Pot
Ingredients
1 brown onion diced
1 tablespoon reduced-salt soy sauce
1 clove garlic clove crushed
1 cup reduced-salt vegetable stock
1 carrot diced
½ cup sweet potato diced
½ zucchini diced
½ red capsicum diced
1⅓ cups 400g tin of no-added-salt red kidney beans drained and rinsed
1 cup tomato-based pasta sauce
1 teaspoon curry powder
3 tbsp whey protein isolate powder
Instructions
- Heat a frying pan that has been sprayed with oil.
- Add onion, carrot, sweet potato and garlic, stirring until vegetables are tender.
- Add zucchini, capsicum, curry powder, soy sauce and stock, keeping 1/4 cup stock in reserve.
- Bring to the boil and simmer for 2-3 minutes.
- Add kidney beans and pasta sauce and simmer for 5-10 minutes.
- Dissolve protein powder in the reserved stock and stir through.
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