Green and Red Tomato and Corn Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This unique light soup utilizes end of summer veggies. I love it with a few slices of a hearty whole-wheat sourdough bread spread with fresh goat cheese. Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
1 clove garlic, minced |
1 1/2 teaspoons ground cumin |
4 green tomatoes, chopped |
4 tomatoes, chopped |
1 1/2 cups fresh corn kernels |
7 cups vegetable broth |
salt and pepper to taste |
Directions:
1. In a stockpot heat the oil over medium heat. Add the onion and garlic, saute until soft.
2. Stir in the cumin powder, tomatoes and corn. Cook over medium heat for 5 minutes.
3. Stir in vegetable broth, reduce heat to low and cook until heated through. Season to taste with salt and pepper.
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