Did you know, in my 24 years of life, I have NEVER had Tomato Soup? Well, I also hated tomatoes until a couple years ago, too, so that might explain it. However, I did ‘fail’ a little bit, and accidentally bought condensed tomato soup, instead of ready-to-serve soup, so I used half the amount I needed and added in an equal amount of water. It worked!
While I was cooking, Big Red was gawking in at me! Every since I was a little kid, all male cardinals have been named Big Red, in my book! 🙂
This Polka Dot Stew recipe could not have been any easier! First I brought to a boil 2 cups of water, and added in 1 cup of Israeli couscous, chopped baby carrots, a couple chopped roma tomatoes, and half of a chopped onion, and let this mixture simmer uncovered for 15 minutes. Next I added in about 80% of a 26 oz. can of condensed tomato soup and about 20 oz. of water (the recipe actually calls for 38 oz of ready-to-serve tomato soup), a can of rinsed no-salt-added black beans, 10 oz. of frozen chopped spinach (thawed and drained), 1 tsp. dried basil, 1/2 tsps oregano (love the smell!), 1/2 tsp. marjoram (first time I have used this spice in my spice rack! a third newbie in this meal!), and lots of pepper. Once heated through, it was ready to be served, topped with a little sprinkle of Italian cheese blend I had in the fridge.
Superb! It was like a whimsical version of minestrone soup. This size bowl had around 300 calories is all (not including the cheese – I also had another half bowl and a piece of garlic bread, unpictured!). I would definitely make this quick and easy, healthy, meatless, tasty dinner again.