Southwestern Tomato Soup

by foodsmarty

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This vegan soup is sweet and hearty. Tomatoes are a wonderful source of the antioxidant lycopene. Lycopene is especially beneficial for men and the prevention of prostate cancer. Cooking the tomatoes for a long period of time, as done in this recipe, concentrates and increases the bioavailability of lycopene. I highly suggest using only organic corn as all non-organic corn is highly genetically modified. I think that additional testing over 10 to 20 years is needed to determine the safety of genetically modified ingredients. Additionally, many foods that are genetically modified are done to allow the corn/food to be resistant to herbicides, which thus allows greater concentrations of herbicides to be sprayed on the crop. I like to think of eating organic as insurance for my long term health and from experience know the benefits given to my current physiological and psychological well being.

Ingredients:

Veggie Stock:

½ lb of any old or saved veggie scraps

(stalks of brussel sprouts, broccoli, and cauliflower)

2 quarts water

Soup:

1 onion or ½ large onion

28 ounces canned tomatoes

1 bag (12-16 ounces) frozen organic corn

2 garlic cloves

½ t salt

2 T fresh oregano

Vegetable stock or water

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Simmer stock ingredients for 1-4 hours on low.

Dice onion and fry till translucent in olive oil. Crush garlic with salt and add to onion. Add the tomatoes and mash if whole. Cook tomatoes on medium low until reduced by 2/3, or until almost paste like. This step is very important as it brings out the concentrated flavor of the tomatoes. Add half the broth and all but ½ cup corn and tomato mixture to a blender. Blend till smooth. Add back to pan with corn and as much stock to reach desired thickness. Simmer on low for 15 min.DSCN0317DSCN0315

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