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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This is a rich and satisfying dish that can be made totally vegetarian, or with chicken if you prefer not to use the tofu. There is a lot of starch in this (corn, beans, potatoes, and rice) so it will stick with you, if you don't like such a heavy soup add 1 to 2 cups veggie broth and omit the rice. 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. 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.
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