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.

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.

Per Serving: 182 calories; protein 5.3g; carbohydrates 27.2g; fat 7.2g; sodium 670.8mg.

The word “stew” can process to 2 time a dish and a make dishes method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the water based material completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.