Ingredients
- 30 ounces Eden Chili Beans (seasoned dark red kidney), 2 cans, do not drain
- 15 ounces Eden Spicy Pinto Beans, do not drain
- 15 ounces Eden Pinto Beans, do not drain
- 6 pieces Eden Dried Tofu (soybeans), 1 package, soaked in warm water 5 minutes
- 2 1/2 cup organic whole tomatoes, chopped with juice
- 2 Tbsp Eden Extra Virgin Olive Oil
- 2 cloves garlic, minced
- 15 ounces Eden Garbanzo Beans, do not drain
- 1 medium onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 cup organic sweet corn, fresh or frozen
- 2 tsp Eden Shoyu Soy Sauce, or to taste
Directions
Heat oil in a large soup pot and sauté the garlic and onions for 1 to 2 minutes. Add the celery, corn and carrots. Sauté another 1 to 2 minutes. Add all of the beans and tomatoes along with their cooking liquid. Squeeze the water out of the soaked tofu and discard the water. Grate the tofu on a cheese grater. If some of the pieces are large, simply break them into smaller pieces with your fingers. Place the grated dried tofu in the soup pot, cover and bring to a boil. Reduce the flame and simmer for 20 to 25 minutes. Add the shoyu soy sauce, cover and simmer another 5 minutes. Serve hot.
Nutritional Information
Per serving - 362 calories, 8 g fat (19% calories from fat), 21 g protein, 54 g carbohydrate, 16 g fiber, 0 mg cholesterol, 365 mg sodium