PDF 
I don’t usually do this; I figure that once I’ve done a recipe, that’s it. But this was so good and such an interesting addition that I decided to share it. So, starting with this recipe, this is where I went:
2 onions peeled and chopped
4 large garlic cloves chopped
1 jalapeno pepper deseeded, deveined and chopped
6 stalks of celery trimmed and chopped
4 carrots peeled and chopped
2 Tablespoons Olive Oil
2 28 oz. cans diced tomatoes
1 6 oz. can tomato paste
2 cups of vegetable broth
the kernels from 4 ears of corn
I started with just onion and garlic in the hot oil and then I remembered that I had jalapeno, carrots and celery, so I shut the heat off and removed the pot from the burner.
I chopped the celery, carrots and jalapeno
I put the pot back on med/high heat and when it came back up to a decent temperature, I added the carrots, celery and jalapeno
You can skip all that drama and just put all the veggies in together. Cook for about 10 minutes, until they start to soften and the onions are glossy.
Add the tomatoes and tomato paste, stir well to combine, lower heat, cover and cook at least 20 minutes. Add the broth, stir and cook for another 10 minutes. Using an immersion blender, smooth to the consistency that you like.
Add the corn and stir to combine. At this point, you could serve it – but the corn will be very crunchy. (I like it really crunchy) Alternately, let it cook on low another 10 or 15 minutes.
Serve with crusty bread.
Decadence would suggest that a dollop of sour cream on this would take it over the top, but we’re trying to eat a little more healthy than that.
Enjoy!
It is OK to use my photos or content provided a link back and proper crediting is given
Find Me: