1 15 oz can stewed tomatoes

1 15 oz can black beans, rinsed and drained

2 cups mixed fresh veggies (or 2 cups frozen)

1 cup water

3/4 cup instant brown rice

1/2  t thyme

1 15 oz can Healthy Valley tomato soup (or a low-sodium, low fat tomato soup)

1/3 cup slivered almonds

1/2 cup light mozzarella cheese, shredded (or light cheddar, shredded)

1. Combine tomatoes, beans, vegetables, water, uncooked rice and thyme in large skillet.

2. Bring to a boil and then reduce heat

3. Cover and simmer about 15 minutes, stirring occasionally

4. Add tomato soup and almonds

5. Sir and simmer an additional 3 minutes

6. Sprinkle with cheese and serve