4 servings: 273 mg. sodium per serving

2 Tablespoons healthy oil
1 cup chopped onion (1/2 inch pieces)
1 cup small red potatoes, not peeled (1/2 inch pieces)
1/2 cup small Brussels sprouts, cut in fourths
1/2 cup diced carrot (1/2 inch pieces)
1/2 cup diced broccoli (1/2 inch pieces)
1/2 cup diced green bell bell pepper (1/2 inch pieces)
1/2 cup diced green beans (1/2 inch pieces)
2 large cloves garlic, minced
1/2 cup chopped mushrooms
1/2 cup diced zucchini (1/2 inch pieces)
6 ounces frozen corn
1/2 can (15.4 oz.) lower sodium refried pinto beans
1/2 can (15 oz.) no salt added pinto beans
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon black pepper
1/4 teaspoon lemon pepper with garlic and onion *
1/4 teaspoon salt

Prep. Instructions

1. Put all vegetables, except mushrooms, zucchini and corn, in a bowl.
2. Put mushrooms, zucchini and corn in a separate bowl.
3. Put spices and herbs in a separate bowl.
4.  Rinse and drain pinto beans.  (Freeze the remaining half can of pinto beans as well as the remaining half can of refried pinto beans for future use.)
5.  Have all other ingredients on hand.

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Cooking Instructions

1. Heat oil in a stockpot over medium low heat. Add vegetables, except mushrooms, zucchini and corn. Cook, stirring often, for 10 minutes, or until Brussels sprouts begin to soften.

2. Add mushrooms, zucchini and corn. Cook for 5 minutes more, stirring often.

3. Add spices and herbs. Stir to combine. Cook for 1 minute.

4. Add refried beans. Stir to combine. Then add pinto beans; stir to combine. Add about 1-1/2 cups water (to barely cover vegetables).

5. Bring mixture to a boil. Reduce heat to simmer. Simmer, uncovered, until broth thickens and vegetables are tender, about 30 minutes. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds