Heat the olive oil in large stockpot on medium heat. Once hot, add the garlic, onions and a pinch of salt to sweat until soft. Place in tofu and season with soy sauce.
Add the carrots, celery, peas, potatoes, red and green peppers, kidney beans and green beans and continue to cook for 5 more minutes while stirring.
Add water and salt and increase the heat to high. Bring to a simmer then reduce heat to medium-low.
Once simmering, add the tomatoes, corn kernels, and pepper. Cover and cook until the vegetables are tender.