Serves: 4
3 garlic cloves, minced
2 tablespoons corn oil
3 cups canned tomatoes, diced
3/4 cup green beans, diced
1/2 cup green bell peppers, chopped
5 ears fresh corn kernels, cut off the cobs (frozen can be used instead)
1 quart chicken broth
1 tablespoon lemon juice
2 teaspoons dried thyme
1 teaspoon celery seed
1 teaspoon Cajun spice blend
Salt and pepper, to taste
2 dashes red pepper sauce
1/4 cup fresh cilantro, coarsely chopped, for garnish
In a large stock pot over low heat, saute the garlic in oil for 1 minute. Stir in all the vegetables and cook for 5 minutes. Turn up the heat, add the broth and bring to a boil. Add lemon juice and seasonings. Reduce heat and simmer gently, covered, for 30 minutes. Serve with chopped cilantro and tortilla chips.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved