Ingredients Jump to Instructions ↓

  1. 1 tablespoon light olive oil

  2. 1 large onion, chopped

  3. 2 to 3 cloves garlic, minced

  4. 4 medium ears fresh corn

  5. 2 medium ripe tomatoes, diced

  6. 1 (16-ounce) can pureed or crushed tomatoes

  7. 2 small yellow summer squashes, cut into 3/4-inch diced

  8. 1 1/2 to 2 cups fresh slender green beans, trimmed and cut into 1-inch lengths (see note)

  9. 1 to 2 fresh mild chilies, seeded and mince (such as Anaheim or poblano)

  10. 1/4 to 1/2 cup finely chopped fresh cilantro Salt and freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat the oil in a soup pot. Add the onion and garlic and sauté over medium-low heat until golden. Scrape the corn kernels from the cobs with a sharp knife. Add them to the soup pot, along with the fresh and pureed tomatoes, squash, green beans, and chilies. Add about 3 cups water, just enough for a moist but not too liquidy consistency. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 20 minutes, or until the vegetables are tender. Stir in the cilantro, then season with salt and pepper. Simmer very gently for 5 minutes more. Serve at once.


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