Adapted from Recipe by Lean Body Cookbook
5 cups chopped tomatoes
2 cups vegetable stock
2 cups corn kernels
1/2 cup water
1 1/2 Tbsp Italian seasoning
1/2 tsp dried summer savory
1/4 tsp dried basil
1 bay leaf
1/8 tsp black pepper (optional)
1 Tbsp parsley for garnish
In a medium saucepan, combine tomatoes and chicken broth. Bring to a boil and reduce the heat, then cover.
Cook until the tomatoes are very tender.
In a large saucepan, combine corn, water, italian seasoning, summer savory, basil, bay leaf, and black pepper.
Simmer 8-10 minutes until corn is almost tender.
Put cooked tomatoes through a sieve and discard the skins and seeds.
Add tomato liquid to the corn mixture and cover. Simmer 10-15 minutes to blend the flavors.
Discard the bay leaf and serve garnished with parsley if desired.