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By Pat Root  –  Farm Market Cafe


Recipe makes about one gallon of soup

  • Green tomatoes, diced
  • Red tomatoes, peeled and diced
  • Combined to equal 5 cups chopped

Sauté in 2 T sunflower or olive oil until onions are soft:

  • 2 medium onions
  • 3 large cloves minced garlic
  • 1 C diced green pepper

Add:

  • Fresh herbs. Pat uses cilantro, sage, basil, and dill.  About 2 TBSP each chopped (or to taste)
  • 2 quarts water
  • 1 large bay leaf
  • Salt and pepper
  • 2 tsp 10-spice mix *
  • 3 cups corn

Cook until the tomatoes are broken down

Add:

½ cup uncooked washed wild rice. Cook until wild rice is done.

(The wild rice Pat uses is locally harvested and takes 15 minutes to cook.)

*10 spice mix
Makes ½ cup

  • 2 T paprika
  • 1 T garlic powder
  • 1 T dried oregano
  • 1 T onion powder
  • 1 T dried basil
  • 2 tsp dried thyme
  • 1 ¼ tsp black pepper
  • 1 tsp white pepper (optional)
  • 1 tsp cayenne pepper
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