By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: about 8 cups

Ingredients:

• 2 tablespoons margarine
• 1 onion, chopped
• 2 potatoes, diced
• 1 full ear of corn or two halves, kernels removed (fresh or frozen)
• 24 oz. can beef stew
• 14.5 oz. can diced tomatoes
• 2 cups water
• Salt and pepper to taste

Directions:

• Melt the butter in a pot over medium high heat.
• Saute the onion, potatoes, and corn until slightly soft.
• Add the beef stew, diced tomatoes, and water.
• Simmer for 20 minutes.
• Season with salt and pepper.  Serve hot.
• Other options:
• For vegetable beef noodle soup, add 1/2 cup cooked noodles or macaroni.
• For minestrone soup, add 1.2 cooked pasta and 1/2 cup canned beans.