Vegetarian Stew

• 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

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.

tomato juice, tomatoes, water, potatoes, garbanzo beans, kidney beans, green pepper, spinach, carrots, onion, lentils, parsley, basil, garlic powder, ground cumin, macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=585084 (may not work)