Filling Corn Stew

12 ingredients
5 steps

Ingredients

  • 1 quart pacific buttery sweet corn soup
  • 1 cup frozen corn
  • 14 ounces navy beans, drained
  • 8 ounces roasted firm tofu, diced
  • 1 onion, minced
  • 1 tablespoon oil
  • 1 tablespoon italian seasoning
  • salt and pepper
  • 1 cup left over rice
  • 2 cups red potatoes, cubed
  • 1 cup diced carrot
  • 2 garlic cloves

Directions

  1. 1
    Heat oil in a 2 or 3 qt pot over medium heat.
  2. 2
    Warm onions and carrots until they are soft.
  3. 3
    Add garlic, frozen corn and beans and heat until all are warm.
  4. 4
    Add remaining ingredients and bring to a boil.
  5. 5
    Reduce heat and simmer until potatoes are tender, about 20 minute.

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