Hearty Quick Or Slow Stew

32 oz Tomato juice
14 1/2 oz Italian stewed tomatoes
2 c Water
2 md Potatoes, unpeeled, chopped
15 oz Garbanzo beans, washed
15 oz Kidney beans, drained
1 c Lentils, rinsed, drained
1 lg Onion, chopped
1 c Diced red pepper, seeded
1 c Diced green pepper, seeded
10 oz Chopped frozen spinach
2 Carrots, julienned 1" long
2 tb Dried parsley
2 tb Chili powder
2 ts Dried basil
2 ts Garlic powder
1 ts Ground cumin

For Topping:
1/2 c Reduced calorie sour cream
1/2 c Low fat yogurt chives

Quick method: Combine all ingredients, except toppings, in a large Dutch oven. Bring to a boil, reduce heat and simmer for 30 minutes or until lentils are tender.

Slow method: Combine all ingredients, except toppings, in a slow cooker. Set on low and cook for about 6 hours. Garnish each serving with toppings blended together.

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