Mexican Tomato Soup
Mexican tomato soup is a very simple dish that can be made hot if wanted. It is very nutritious for a soup too.
Source and licence
"Mexican Tomato Soup" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Mexican_Tomato_Soup, revision 4524818), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Mexican_Tomato_Soup&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4524818
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- About ½ litre tomato sauce, tomato purée, or similar
- 2 large onions or equivalent
- 2 red bell peppers
- 2 tomatoes
- Onion or leek greens
- 1 can of sweet corn
- ¼ cup (60 ml) vegetable or olive oil
- Salt
- Sugar
- More vegetables according to your taste
Method
- Cut onion fine and fry lightly in a large saucepan with a bit of oil.
- Add vegetables, roughly in the order you find logical (ie, tomatoes don't take long, peppers can be there from the start).
- Add about ½ teaspoon salt, adjusting to taste. The salt will extract water from the vegetables and make them 'stew' faster. You can cover the pot if it goes slowly—once again, this slows the evaporation and allows the vegetables to cook in the water they lose themselves.
- Add tomato sauce and corn.
- Add salt and sugar to taste. Be bold; tomato sauce takes a lot of salt and at least a heaping teaspoon of sugar to taste right. If unsure, separate a small amount and try adding more salt—you will see the tastes changes significantly.
- Serve with tortilla chips, or toasted bread if not available.