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This soup uses end of summer veggies. I
love it with a few slices of a hearty whole-wheat sourdough
bread spread with fresh goat cheese.
Makes 4 to 6 servings.

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.
 
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