Tomato Soup with Corn

This recipe is good for lunch. Add a salad that contains some hard boiled eggs and homemade hot biscuits to complete the meal.


• 2 cans stewed tomatoes, do not drain
• ½ chopped onion
• ½ cup of chopped celery
• 1 can of regular corn, do not drain
• ½ teaspoon of nutmeg
• 1 teaspoon of sugar
• Salt and pepper to taste
• 2 tablespoons of butter


Saute the onion and celery in the butter in a sauce pan until tender. Add the cans of vegetables. Season the soup with a teaspoon of sugar and half a teaspoon each of nutmeg, salt and pepper. Simmer around 30 minutes.


Leftover cooked macaroni and cheese or rice can be added.


About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
This entry was posted in Dinner, Food, Lunch, Recipes, Soup, Vegetables and tagged , , , , . Bookmark the permalink.

2 Responses to Tomato Soup with Corn

  1. thehungrymum says:

    Love soup! THis sounds great.

  2. Thank you for visiting, I’m glad you like it.

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