Vegan Easy Spicy 3 Tin Mexican Soup

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. 1

   Heat oil. Saute asafoetida, cumin and chilli for a few seconds.

2. 2

   Add peppers. Cook for a minute.

3. 3

   Add corn and tomatoes, cook for 5 minutes, or until tomatoes have collapsed.

4. 4

   Add beans and rest of ingredients. Cook for another 5 minutes.

5. 5

   Mash soup slightly with potato masher. You can leave it chunky or puree it.

6. 6

   Serve in individual bowls, topped with a teaspoon of grated soy cheese and a small hanful of crushed nachos. Yum!