Hearty Vegetable Stew

• 1 (32 oz.) can tomato juice
• 1 (14 1/2 oz.) can stewed tomatoes or fresh
• 2 c. water
• 2 medium potatoes, chopped (unpeeled)
• 1 (15 oz.) can garbanzo beans, drained
• 1 (15 oz.) can kidney beans, drained
• 1 c. lentils, rinsed and drained
• 1 large onion, chopped
• 2 tsp. garlic powder
• 1 c. each: red and green peppers, seeded and diced
• 1 (10 oz.) pkg. frozen spinach
• 2 carrots, grated
• 2 Tbsp. dried parsley or 1/4 c. fresh
• 2 Tbsp. chili powder
• 2 tsp. dried basil leaves
• 1 tsp. ground cumin

1. In a 4 1/2-quart pot, combine all ingredients.
2. After bringing mixture to a boil, reduce heat and simmer, covered, about 30 to 45 minutes or until lentils are tender.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=613459 (may not work)