My son described this soup as sweet, salty, rich and creamy. Also, it should be enjoyed only once a month and the green tomatoes were really yummy. I make him my official taste tester because his honesty helps me perfect all my recipes. I created this recipe because we experienced a cold summer and the tomatoes didn't ripen.
Green tomatoes are loaded in vitamin B, vitamin K and antioxidants. B vitamins help your body produce energy from protein, carbohydrates and fats. Vitamin K helps your blood clot properly. Vitamin A and C are antioxidants found in green tomatoes that help support your immune system. Don't forget the minerals. Although the mineral content is low in one tomato, there are getting 5-10% of your daily requirements of phosphorus, magnesium, iron, manganese and potassium. These minerals have a specific function for your bones, muscles, nerves and in your blood. With 2 grams of protein and fibre, you can help control your hunger and blood sugar. Let's get cooking!
You will need...
5 slices of bacon
5 cups diced green tomatoes
1 cup diced red tomatoes
1 medium onion
5 cloves garlic
1 cup whole wheat flour
3 cups chicken stock
1/2 tsp black pepper
6 sprigs fresh lemon thyme
2 tbsp. coconut oil
2 tbsp. butter
1. Slice bacon and cook in a heavy pot. Turn down heat to medium and add coconut oil and butter to be melted. Add sliced garlic, chopped onions and cook for 3 minutes.
2. Turn stove to low and slowly add flour to create a rue. Make sure you stir a little flour in at a time and cook it out for 2 minutes. Always stir because it can burn every quickly! Then add 1/2 cup of chicken stock at a time to make sure the flour is dissolved before adding more. After all the stock is added, turn the heat to medium and keep stirring.
3. Add pepper, lemon thyme, red and green tomatoes. Stir in and bring to a boil. Let boil for 1 minute and reduce to a simmer for 20-30 minutes (until tomatoes soften up.
4. This is ready to serve and/or put in the freezer for another day.