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.

• Calories: 182 Calories

Ingredients

• 1 onion, chopped
• 2 tablespoons olive oil
• 1 clove garlic, minced
• salt and pepper to taste
• 1 ½ teaspoons ground cumin
• 4 tomatoes, chopped
• 4 green tomatoes, chopped
• 1 ½ cups fresh corn kernels
• 7 cups vegetable broth

Recipe Instructions

Step 1

In a stockpot heat the oil over medium heat. Add the onion and garlic, saute until soft.

Step 2

Stir in the cumin powder, tomatoes and corn. Cook over medium heat for 5 minutes.

Step 3

Stir in vegetable broth, reduce heat to low and cook until heated through. Season to taste with salt and pepper.