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Chef Meg's Roasted Corn and Pepper Soup Recipe


4 ears yellow corn, shucked

3 bell peppers, (red, orange or yellow)
1 jar roasted peppers packed in water

5 Roma tomatoes, peeled, de-seeded and chopped
1 1/2 cups of diced tomatoes, drained

1 T olive oil
1 large white or yellow onion, finely diced
pinch red pepper
1/4 t cumin, ground
1/2 t dried thyme
1/4 t black pepper
16 oz vegetable broth, low sodium
1 T chives, chopped (optional)



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