Ingredients:
Broth
4 Fresh Tomatoes
1 Small Can Tomato Paste
4 cloves Garlic
2 cups Mire Poix
1 Charred Cinnamon Stick
1 tbsp Toasted Fennel Seed
1 tbsp Peppercorns
2 Bay Leafs
1/4 cup bunch Parsley
1/4 cup bunch Chives
3 Sheets Kombu
1 Pack Fish Flakes
1 tbsp Lemon Juice
1 small Can V8
1/2 cup Sacramento Tomato Juice
6 cups Water
Pinch of Salt
Pinch of Sugar

Succotash:
1 cup Edamame, no shells
1 cup Charred Corn
1/2 cup Red Onion, diced
1 Tomato, diced
1 Charred Red Bell Pepper, diced
1 tbsp Parsley, chopped
1 tbsp Chives, chopped
1 tbsp Red Wine Vinegar
1 tbsp Lemon Juice

Method of Preparation:
Broth:
Chopped Tomatoes and then Combine all ingredients into stainless steel pot. Scoring tomatoes, brûlée the onions, char the cinnamon and combine all other ingredients. Bring to a simmer and reduce it for three-four hours. Strain and reduce to desired consistency.

Succotash:
Simmer for 1 hour and strain. Saute Onions on Medium-High Heat until browned. Then add remaining ingredients. Sauteed until all are tender for about 8 minutes. Season to taste with Salt and Pepper.