Filling Corn Stew

• 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

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

corn soup, frozen corn, navy beans, firm tofu, onion, oil, italian seasoning, salt, rice, red potatoes, carrot, garlic

Taken from www.food.com/recipe/filling-corn-stew-259417 (may not work)