Mexican Tomato Soup: (serves 4)
- 400 gr canned tomato cubes on juice
- 400 gr kidney beans
- 200 gr corn
- 150 gr vegetarian minced meat
- 400 ml vegetable broth
- 1 spring onion, chopped
- 2 cloves of garlic, chopped
- 3 tsp taco spices
- sour cream (optional for serving, omit when vegan)
- tortilla chips
Heat some oil in a pan and bake the onion, garlic and vegetarian mince shortly. Add the tomatoes and the broth with the taco spices. Rinse the kidney beans and corn, and add those as well. Bring everything to a boil and let it simmer for a short while.
Serve with a dollop of sour cream on top to stir through and some tortilla chips on the side.