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| Green and Red Tomato and Corn Soup |
"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
Instructions :
| Prep : | Cook : 5M | Ready in : |
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- In a stockpot heat the oil over medium heat. Add the onion and garlic, saute until soft.
- Stir in the cumin powder, tomatoes and corn. Cook over medium heat for 5 minutes.
- Stir in vegetable broth, reduce heat to low and cook until heated through. Season to taste with salt and pepper.
Notes :
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