Hearty Lentil Stew

46 oz. tomato juice
2 14 ½ oz. stewed tomatoes. Italian style
4 cups water
3 medium potatoes, unpeeled and chopped
15 oz. garbanzo beans, drained and rinsed
15 oz. kidney beans, rinsed and drained
1 cup lentils, sorted, rinsed and drained
1 large onion
1 cup each of red and green peppers
4 carrots, cut linch jol
2 tablespoons dried parsley
2 tablespoons chili powder
2 teaspoons basil
2 teaspoons garlic or 2 cloves fresh garlic
1 teaspoon salt
1/2 teaspoon garlic magic

Sautè onion, green and red peppers and fresh garlic.
Add cold water, potatoes, lentils, seasonings and carrots.
Bring to boil then simmer until potatoes and carrots are softened.
Add tomato juice, tomatoes and beans.
Bring to boil then simmer until lentils are tender.