Tomato-Corn Soup

Name: Tomato-Corn Soup
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon dried basil; 12 teaspoon sugar; 1 bay leaf; 1 teaspoon Worcestershire sauce; 4 ripe green tomatoes, chopped; 4 ripe tomatoes, chopped; 1 12 cups fresh corn kernels; 1 quart vegetable broth; 1 cup water; salt and pepper, to taste

15 ingredients

7 steps

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried basil
12 teaspoon sugar
1 bay leaf
1 teaspoon Worcestershire sauce
4 ripe green tomatoes, chopped
4 ripe tomatoes, chopped
1 12 cups fresh corn kernels
1 quart vegetable broth
1 cup water
salt and pepper, to taste

Directions

1

In a stockpot heat the oil over medium heat.
2

Add the onion and garlic, saute until soft.
3

Stir in the cumin, oregano, basil, sugar, bay leaf, worcestershire sauce, tomatoes and corn.
4

Cook over medium heat for 5 minutes.
5

Stir in vegetable broth and water, reduce heat to low and cook until heated through.
6

Season to taste with salt and pepper.
7

Remove bay leaf before serving.