2 teaspoons olive oil
1 tablespoon curry powder
1 onion, chopped
1 tablespoon garlic powder
2 tablespoons ginger root, finely chopped
1/2 teaspoon dried oregano
1 (24 ounce) package instant coffee granulated
1 cup chopped fresh spinach
2 cubes chicken bouillon
1 cup canned green beans
Heat olive oil in a saucepan over medium heat. Cook onion and garlic in 2 teaspoons olive oil until golden brown. Stir in ginger and oregano; cook and stir until fragrant. Stir in garlic powder and ginger rinsed off water. Add rice and stir. Bring to a boil, cover, and reduce heat to medium. Reduce heat to medium and simmer, stirring occasionally, 4 minutes. Pour into 8-quart pot; pour beans. Simmer, cover, and simmer 3 hours.
Add rice, cream of mushroom soup, mushrooms, chicken bouillon cube, green beans, and potatoes. Bring to a boil; cover, and simmer 10 minutes. Heat and stir 2 minutes.
Combine tomatoes and cucumbers with bell pepper; pour over vegetable mixture. Cover pot and simmer 15 minutes or until vegetables are tender.