Tomatoes went in late this year so we ended up with a lot of green fruit left on the vines as the days got shorter and colder this fall. Oh, green tomatoes. I’ve dutifully tried frying them and have tasted pie made with them, but just haven't developed a taste for them. At least not until I played with some recipes and came up with this last weekend. It’s on the light side but more flavorful than I expected from a simple and quick soup. Because of the cumin it smells like chili on the stove, but ends up tasting like - well, like delicious vegetable soup. The cumin does lovely things for the slightly-acidic green tomatoes.
Green Tomato
Vegetable Soup
2-3 Tblsp. olive oil
2-3 Tblsp. olive oil
1 onion
chopped
1 ¼ cups chopped carrots
1 ¼ cups chopped green beans
2 cloves garlic chopped
2 tsp. ground cumin
¾ tsp. oregano
¼ tsp marjoram
Pepper to taste
4-5 green (unripe red) tomatoes, chopped into small dice (I left skins on)
1 - 15 oz can diced tomatoes (or equivalent fresh red chopped tomatoes)
1 - 15 oz. can corn, drained
1 - 15 oz. can black beans, well-rinsed
8 cups vegetable broth
Salt (to taste if needed)
In a medium sized stockpot heat the oil over medium heat. Add the onion and carrots and sauté about 3 minutes. Add the green beans and garlic and sauté about 2 more minutes. Add the spices, tomatoes, black beans and corn. Cook over medium heat about 5 minutes. Stir in the vegetable broth and bring just to a boil. Reduce heat to low and cover. Cook about 20 minutes until all vegetables are cooked and flavors have blended. Taste and add salt if needed. Serve with sourdough bread or garlic crostini or tortilla chips.
The kids were meh on this dish but didn't hate it. Recipe above made enough for dinner for 4 with generous leftovers for the next day's lunch.
1 ¼ cups chopped carrots
1 ¼ cups chopped green beans
2 cloves garlic chopped
2 tsp. ground cumin
¾ tsp. oregano
¼ tsp marjoram
Pepper to taste
4-5 green (unripe red) tomatoes, chopped into small dice (I left skins on)
1 - 15 oz can diced tomatoes (or equivalent fresh red chopped tomatoes)
1 - 15 oz. can corn, drained
1 - 15 oz. can black beans, well-rinsed
8 cups vegetable broth
Salt (to taste if needed)
In a medium sized stockpot heat the oil over medium heat. Add the onion and carrots and sauté about 3 minutes. Add the green beans and garlic and sauté about 2 more minutes. Add the spices, tomatoes, black beans and corn. Cook over medium heat about 5 minutes. Stir in the vegetable broth and bring just to a boil. Reduce heat to low and cover. Cook about 20 minutes until all vegetables are cooked and flavors have blended. Taste and add salt if needed. Serve with sourdough bread or garlic crostini or tortilla chips.
The kids were meh on this dish but didn't hate it. Recipe above made enough for dinner for 4 with generous leftovers for the next day's lunch.
