Bean and Vegetable Stew

Ingredients:

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 2 large carrots, chopped
• 2 celery stalks, sliced
• 2 small red potatoes, peeled and cubed
• 1 small yellow pepper, chopped
• 1 cup sliced cremini mushrooms
• 1 tsp cumin
• 1 tbsp chili powder
• 1 1/2 cups fat-free, low sodium chicken or vegetable broth
• 1 15-ounce can crushed tomatoes
• 1 15-ounce can reduced sodium black beans, rinsed and drained
• 1 15-ounce can white beans, rinsed and drained
• 1 zucchini, sliced

Method:

1. In a large Dutch oven, heat oil over a medium heat.
2. Cook onion, garlic, carrots, celery, potato cubes and yellow pepper until onion has softened, about 3-4 minutes.
3. Stir in mushrooms, cumin and chili powder.
4. Add broth and tomatoes. Bring to a boil, then cover and simmer for 20 minutes. Stir in beans and sliced zucchini. Cook uncovered for 10 minutes.
5. Serve over rice or with some crusty whole grain bread for a filling supper.

(source: Lowfatcooking)