Vegan Easy Spicy 3 Tin Mexican Soup

• 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

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

oil, cumin, chili, yellow asafetida powder, green pepper, red kidney beans, whole kernel corn, tomatoes, salt, fresh coriander

Taken from www.food.com/recipe/vegan-easy-spicy-3-tin-mexican-soup-300749 (may not work)