Vegan Easy Spicy 3 Tin Mexican Soup |
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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Rustled this up one day when i was tired and DH was starving. Couldnt belive how quick and tasty it was. He now likes it weekly. Vary the chilli according to your taste. Ingredients:
2 teaspoons oil |
1 teaspoon cumin seed, lightly roasted |
1 teaspoon chili, fresh and minced (add more if u like the heat) |
1 teaspoon 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:
1. Heat oil. Saute asafoetida, cumin and chilli for a few seconds.
2. Add peppers. Cook for a minute.
3. Add corn and tomatoes, cook for 5 minutes, or until tomatoes have collapsed.
4. Add beans and rest of ingredients. Cook for another 5 minutes.
5. Mash soup slightly with potato masher. You can leave it chunky or puree it.
6. Serve in individual bowls, topped with a teaspoon of grated soy cheese and a small hanful of crushed nachos. Yum!
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