one mornings harvest
2 Tbsp. water
1 onion, chopped
1 clove garlic, minced
1 1/2 tsp. ground cumin
4 green tomatoes, chopped
4 red tomatoes, I used cherry tomatoes and estimated the equivalent amount
1 1/2 cup fresh or frozen corn
7 cups vegetable broth
about 6 whole wheat lasagna noodles, broken into pieces
salt and pepper to taste
In a stockpot heat the water over medium heat. Add the onion and garlic, saute until soft.
Stir in the cumin, tomatoes, and corn. Cook over medium heat for 5 minutes.
Stir in vegetable broth, reduce heat to low and cook about 45 minutes.
At this point I like to use the immersion blender and roughly puree...leaving chunks.
Return to the burner. Add the noodles and continue to cook another 9 minutes.
Season with salt and pepper. I LOVE this served with fresh squeezed lime juice.
a wonderful way to cook an abundance of tomatoes