Tomato-Corn Soup
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1⁄2 teaspoon sugar
- 1 bay leaf
- 1 teaspoon Worcestershire sauce
- 4 ripe green tomatoes, chopped
- 4 ripe tomatoes, chopped
- 1 1⁄2 cups fresh corn kernels
- 1 quart vegetable broth
- 1 cup water
- salt and pepper, to taste
directions
- In a stockpot heat the oil over medium heat. Add the onion and garlic, saute until soft.
- Stir in the cumin, oregano, basil, sugar, bay leaf, worcestershire sauce, tomatoes and corn. Cook over medium heat for 5 minutes.
- Stir in vegetable broth and water, reduce heat to low and cook until heated through. Season to taste with salt and pepper. Remove bay leaf before serving.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!