Thanks to reader Carolyn for sending in this recipe! If you have some tomatoes in your garden, this looks like a fab way to use them!
Fresh Tomato Vegetable Soup
1.5 cups of frozen or fresh corn (can use 1 can of corn)
1 can butter beans, drained
1-2 bay leaf
1 beefsteak tomato, diced (can use 1 can)
1 red bell pepper, diced
1 green bell pepper, diced
1 onion, diced
2 tbsp steak sauce
1 tbsp worchestire sauce
3 tbsp sweet BBQ sauce
Pinch of salt and pepper
2 beefsteak tomatoes, chopped
1 cup of water
2 cloves of garlic, chopped
2 tbsp cumin
1 tbsp coriander
2 tbsp chili powder
Pinch salt and pepper
In a dutch oven pot or a heavy bottomed pan spray with non-stick cooking spray and when hot
sauté diced onion until soft and a little brown. Add both bell peppers diced and sauté them for
about 2 minutes. Add corn, beans, diced tomatoes, steak sauce, worchestire sauce, and BBQ
sauce. Stir all together. Add salt and pepper. Pour in the liquid (recipe follows). Add the bay
leafs and simmer for 1-2 hours.
Using a blender, hand blender, or food processor put in the chopped up tomatoes and water. Push
down on the tomatoes and water with a wooden spoon or muddler. Add garlic, cumin, coriander,
salt and pepper. Blend together until all smooth.
Note: I didn’t do anything with my tomatoes beside wash them off and stem them. I didn’t take
the skins off or remove the seeds. Once I pureed everything it was smooth and there were no
seeds or anything that you could see! It tastes really fresh and a lot less work than peeling them.
I used my garden for my inspiration for this! The tomatoes, bell peppers, and onion from my
garden! I got the corn from a local farmer for free so this was a very thrifty soup!