Vegetarian Polka Dot Stew

Name: Vegetarian Polka Dot Stew
Ingredients: 2 cups water; 1 cup israeli couscous, raw; 2 carrots, sliced; 1 plum tomato, chopped; 14 cup onion; 1 garlic clove, minced; 2 (19 ounce) cans tomato soup (not condensed); 1 (15 ounce) can black beans, rinsed and drained; 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry; 1 tablespoon fresh basil (or 1 teaspoon dried basil); 12 teaspoon salt; 12 teaspoon dried oregano; 12 teaspoon dried marjoram; 14 teaspoon pepper; shredded parmesan cheese (optional)

15 ingredients

6 steps

Ingredients

2 cups water
1 cup israeli couscous, raw
2 carrots, sliced
1 plum tomato, chopped
14 cup onion
1 garlic clove, minced
2 (19 ounce) cans tomato soup (not condensed)
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 tablespoon fresh basil (or 1 teaspoon dried basil)
12 teaspoon salt
12 teaspoon dried oregano
12 teaspoon dried marjoram
14 teaspoon pepper
shredded parmesan cheese (optional)

Directions

1

In a large saucepan, bring water to a boil.
2

Stir in the couscous, carrots, tomato, onion and garlic.
3

Bring to a boil.
4

Reduce heat; simmer, uncovered, for 10-15 minutes or until tender and water is absorbed.
5

Stir in the remaining ingredients; heat through.
6

Sprinkle with cheese.