Vegetarian Bean Stew

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Van Camp's Vegetarian Beans with fire roasted tomatoes, corn and zucchini for a quick bean and vegetable stew

  • 1 can (28 oz each) Van Camp's® Vegetarian Beans in Sauce
  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
  • 2 cups quartered lengthwise, sliced zucchini (2 cups = 2 med)
  • 1-1/2 cups frozen whole kernel corn
  • 1/4 teaspoon garlic salt

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  1. Combine all ingredients in large nonstick saucepan. Cook over medium heat until bubbly. Reduce heat; simmer 10 to 12 minutes or until zucchini and corn are tender, stirring occasionally.
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Nutrition Information
Calories: 223 View complete nutrition information
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