Mexican Tomato Soup

Ingredients

• to taste litre tomato sauce
• 2 large onions
• 2 red bell peppers
• 2 tomatoes
• to taste onion
• 1 can sweet corn
• ¼ cup vegetable
• to taste salt
• to taste sugar
• to taste vegetables according to your taste

Steps

1. Cut the onion fine.
2. Fry lightly in a large saucepan with a bit of oil.
3. Add the vegetables, roughly in the order you find logical (ie, tomatoes don't take long, peppers can be there from the start).
4. Add about ½ teaspoon salt, adjusting to taste.
5. The salt will extract water from the vegetables and make them stew faster.
6. You can cover the pot if it goes slowly.
7. This slows the evaporation and allows the vegetables to cook in the water they lose themselves.
8. Add the tomato sauce and corn.
9. Add salt and sugar to taste.
10. Be bold — tomato sauce takes a lot of salt and at least a heaping teaspoon of sugar to taste right.
11. If unsure, separate a small amount and try adding more salt — you will see the tastes changes significantly.
12. Serve with tortilla chips, or toasted bread if not available.