VEGETARIAN POLKA DOT STEW RECIPE

Vegetarian Polka Dot Stew Recipe image

Provided by @MakeItYours

Number Of Ingredients 15

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2 cups water
1 cup uncooked pearl (Israeli) couscous
2 medium carrots, sliced
1 plum tomato, chopped
1/4 cup chopped onion
1 garlic clove, minced
2 cans (19 ounces each) ready-to-serve tomato soup
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/4 teaspoon pepper
Shredded Parmesan cheese

Steps:

In a large saucepan, bring water to a boil. Stir in the couscous, carrots, tomato, onion and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until tender and water is absorbed. Stir in the remaining ingredients; heat through. Sprinkle with cheese.
Yield: 5 servings.
Editorâs Note: You may substitute 1 cup quick-cooking barley for the couscous if desired.
Originally published as Vegetarian Polka Dot Stew in Taste of Home
October/November 2009, p63
Nutritional Facts
1/2 cups (calculated without cheese) equals 309 calories, 2 g fat (trace saturated fat), 0 cholesterol, 879 mg sodium, 60 g carbohydrate, 10 g fiber, 14 g protein.
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