- 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
- 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.
05/05/2018
recipepes.com
Green and Red Tomato and Corn Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
