Vegan Easy Spicy 3 Tin Mexican Soup
- Ready In:
- 12mins
- Ingredients:
- 10
- Serves:
-
3-4
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 asafoetida 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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RECIPE SUBMITTED BY
Hi
I'm a scientist working for a large petrochemical company in SA. I'm a devoted Hindu (particularly Krsna conscious) and vegetarian. Into all things Indian (yoga, bhajans, food, music etc). Will be hoping to contribute a lot of my successful experimented recipes to this site. Vegetarian need not be boring or fattening. I hope more members take to the veggie recipes.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">