Vegetable Bean Stew - cooking recipe

Ingredients

28 oz. can whole tomatoes (undrained), cut up
15 oz. garbanzo beans (undrained)
2 c. cubed potatoes
1 c. dry lentils
1 c. thinly sliced carrots
1/2 c. chopped onion
1/2 c. chopped green bell pepper
3 tsp. chili powder
1 tsp. garlic salt

Preparation

In 4-quart saucepan or Dutch oven, combine all ingredients; mix well. Bring to a boil; reduce heat. Cover; simmer 45 to 55 minutes or until vegetables and lentils are tender. Makes 5 servings.