Vegetarian Moroccan Stew - cooking recipe

Ingredients

1 medium onion, chopped
1 garlic clove, peeled and minced
2 tablespoons water
1 tablespoon canola oil
2 medium potatoes, peeled and cut into 1-inch dice
2 cups carrots, peeled and chopped
1 (15 ounce) can reduced-sodium diced tomatoes, undrained
1 teaspoon ground cumin
1 cup low-sodium tomato juice
2 cups green beans, sliced in 2-inch pieces
1/4 teaspoon pepper

Preparation

In a soup kettle, simmer onions and garlic in oil and water until transparent.
Add potatoes and carrots and simmer 15 minutes, stirring occasionally.
Add tomatoes and cumin. Cover and simmer 1 hour. Check occasionally to see if more liquid is needed. If so, add tomato juice as needed.
Add green beans and cook 15 minutes more.
Check seasoning and add pepper and more cumin to taste.