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


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

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

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