Vegan Easy Spicy 3 Tin Mexican Soup Recipe

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Ingredients:

Serving

2 tsp oil
1 tsp cumin seed , lightly roasted
1 tsp chili, fresh and minced (add more if u like the heat)
1 tsp yellow asafetida powder (optional, i use it instead of onion or garlic) (optional)
1 green pepper, finely diced
410 g red kidney beans, rinsed and drained
410 g whole kernel corn, rinsed and drained
410 g tomatoes, peeled and chopped
salt , pepper , thyme to taste
fresh coriander, finely chopped

Directions:

Heat oil. Saute asafoetida, cumin and chilli for a few seconds.
Add peppers. Cook for a minute.
Add corn and tomatoes, cook for 5 minutes, or until tomatoes have collapsed.
Add beans and rest of ingredients. Cook for another 5 minutes.
Mash soup slightly with potato masher. You can leave it chunky or puree it.
Serve in individual bowls, topped with a teaspoon of grated soy cheese and a small hanful of crushed nachos. Yum!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	254.19 Kcal (1064 kJ)
Calories from fat	31.37 Kcal
		% Daily Value*
Total Fat	3.49g	5%
Sodium	236.29mg	10%
Potassium	724.46mg	15%
Total Carbs	48.18g	16%
Sugars	6.8g	27%
Dietary Fiber	12.16g	49%
Protein	12.78g	26%
Vitamin C	41.3mg	69%
Iron	2.5mg	14%
Calcium	83.9mg	8%

Amount Per 100 g
Calories	74.61 Kcal (312 kJ)
Calories from fat	9.21 Kcal
		% Daily Value*
Total Fat	1.02g	5%
Sodium	69.36mg	10%
Potassium	212.64mg	15%
Total Carbs	14.14g	16%
Sugars	2g	27%
Dietary Fiber	3.57g	49%
Protein	3.75g	26%
Vitamin C	12.1mg	69%
Iron	0.7mg	14%
Calcium	24.6mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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