1 tbsp coconut or avocado oil
1 large yellow onion, chopped
1 poblano pepper, cut into strips
1 yellow bell pepper, cut into strips
6 garlic cloves, minced finely
2 large tomatoes, chopped
1 tsp cumin, ground
1 tsp turmeric, ground
1 tsp chipotle, ground
2 tbsp tomato paste
2 tbsp of raw masa (optional)
2 tbsp Martina’s Hot Sauce
1 quart vegetable broth (or water)
1 bunch of cilantro, chopped (save half for garnish)
1 can organic sweet corn, drained
1 can organic kidney beans, drained
more Martina’s Hot Sauce
Step 1: Once all your veggies are cut, bring your pot to medium heat. Add oil followed by onions and bell peppers. Cook on medium heat for about 5 minutes, stirring occasionally. Next add in garlic, tomatoes, dry spices, tomato paste and Masa (optional). Stir this often and cook for about 2-3 minutes, until aromatic.
Step 2: Add Martina’s Hot Sauce, vegetable broth (or water), cilantro, corn and beans. Add more liquid if necessary. Simmer for about 15-20 minutes uncovered. Add salt and pepper to taste.
Step 3: Once soup has simmered, garnish with cilantro, avocado, tortilla strips and Martina’s Hot Sauce and ENJOY!
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