Editors' Pick
Mexican Tomato Soup
photo by *Parsley*
- Ready In:
- 20mins
- Ingredients:
- 10
- Yields:
-
10 cups
- Serves:
- 8-10
ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon garlic, minced
- 2 teaspoons ground cumin
- 1 (48 ounce) can V8 vegetable juice
- 1 lime, juice of
- 1 (16 ounce) can diced tomatoes
- 1 (15 ounce) can kidney beans, drained
- 1 (16 ounce) can corn
- 2 tablespoons fresh cilantro, chopped
- chili powder
directions
- Use the oil to saute the garlic and cumin briefly in a soup pot.
- Add the rest of the ingredients.
- Bring to a boil and simmer 10 min or more.
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Reviews
-
What a simple and excellent recipe that I simply threw into a crockpot on high and it was good to go in 2 hours. I did add some instant brown rice which really didn't add anything extra. I topped mine off with some corn chips, avodaco cubes and sour cream which I HIGHLY recommend, although the sour cream blows the whole vegan theme. Could not ask for a better lunch. I will definintely be making this again. For those of us who eat meat, this would be great with the addition of ground beef or grilled chicken too. Made for veg*n tag #2.