SUMMER IS OVER TOMATOES NOT RED YET SO GREEN TOMATOE SOUP ENJOY DAN:

GREEN TOMATOE SOUP WITH SPLIT PEAS by CHEF DAN:

Serves 30-40

INGREDIENTS:

22 greens tomatoes, chopped

4 cups dried green split peas

3 tablespoons olive oil

22 cups vegetable broth

6 cloves, garlic, minced

8 potatoes, diced

4 cups whole corn

1/4-cup lemon juice

1 tablespoon each, dried sage, thyme, and Italian seasoning

Salt and pepper to taste

DIRECTIONS:

1.     In a stock pot over medium-heat add oil and when sizzling add onions and garlic.

2.     Sauté or about 5 minutes or until soft.

3.     Stir in tomatoes, corn, sage, thyme, and Italian seasoning.

4.     Stir in vegetable broth, split peas, and  potatoes, bring to a boil and then simmer for about 1 hour.

5.     Add lemon juice and cook until heated through.

6.     Season with salt and pepper.

ENJOY DAN:                                                    (BON-APPETITE)