Corn And Tomato Broth – We Love God!

The man of sorrow sees it coming toward Him. He already senses something of the perfidy, the hypocrisy, the calumny, the mockery, the pain, and the shame which like an avalanche threatens to overwhelm Him. Yet, He does not retreat or even stand still. With unflinching determination, He walks right into it, for He knows that this is necessary in order that His people may be saved. “Having loved His own…He loved them to the uttermost” (John 13:1).

William Hendriksen

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Import, New, Text	1	Servings

INGREDIENTS

2	T	Olive oil
1/2		Onion, peeled
2		Ripe tomatoes, seeded and
		chopped
3	c	Chicken broth
2		Ears fresh corn, or 1 to 1
		1/2 cups of kernels
3	T	Fresh lime or lemon juice
1/4	c	packed cilantro or parsley
		leaves roughly chopped

INSTRUCTIONS

Heat the olive oil. Finely chop the onion and add to the pot. Cover
and simmer for 5 minutes or until tender. While this is cooking, core
the tomatoes, seed them and chop them, then add to the pot and simmer
for 5 minutes.  Add the chicken broth and bring to a simmer and while
this is coming  to a simmer, remove the corn kernels from the ears of
corn; add them  to the broth and simmer for 4 minutes. Remove the soup
from the heat,  add the lime or lemon juice and season to taste with
salt and dried  red pepper flakes. Garnish with cilantro or parsley.
Yield: 2 servings Recipe By     :COOKING MONDAY TO FRIDAY SHOW #MF6742
Posted to MC-Recipe Digest V1 #285  Date: Fri, 8 Nov 1996 08:24:49
-0500  From: Meg Antczak <meginny@frontiernet.net>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 747 Calories From Fat: 315 Total Fat: 35.6g Cholesterol: 0mg Sodium: 4264.2mg Potassium: 2908.1mg Carbohydrates: 88.3g Fiber: 20.4g Sugar: 24.2g Protein: 34.8g