Vegetarian Stew

Name: Vegetarian Stew
Ingredients: 1 qt. tomato juice; 2 (about 15 oz. each) cans stewed tomatoes; 2 c. water; 2 medium potatoes, unpeeled and diced; 1 (15 oz.) can garbanzo beans, drained; 1 (15 oz.) can kidney beans, drained; 1 c. each red and green pepper, diced; 1 (10 oz.) pkg. frozen chopped spinach; 2 carrots, sliced; 1 large onion, diced; 1 c. lentils, rinsed and drained; 2 Tbsp. dried parsley; 2 tsp. dried basil leaves; 2 tsp. garlic powder; 1 tsp. ground cumin; 1/2 to 1 c. small seashell macaroni

16 ingredients

1 steps

Ingredients

1 qt. tomato juice
2 (about 15 oz. each) cans stewed tomatoes
2 c. water
2 medium potatoes, unpeeled and diced
1 (15 oz.) can garbanzo beans, drained
1 (15 oz.) can kidney beans, drained
1 c. each red and green pepper, diced
1 (10 oz.) pkg. frozen chopped spinach
2 carrots, sliced
1 large onion, diced
1 c. lentils, rinsed and drained
2 Tbsp. dried parsley
2 tsp. dried basil leaves
2 tsp. garlic powder
1 tsp. ground cumin
1/2 to 1 c. small seashell macaroni

Directions

1

In a large kettle, combine all ingredients except macaroni. Bring to a boil, then reduce heat, cover and simmer until lentils are tender, about 45 minutes. Add macaroni and simmer until done.