Mexican Tomato Soup

This is an easy vegan soup that tastes like it took a lot longer to make. It's a combination of many recipes I saw online.

• Ready In: 20 mins
• Serves: 8-10
• Yields: 10 cups

Ingredients

• 1  tablespoon  vegetable oil
• 1  tablespoon garlic, minced
• 2  teaspoons ground cumin
• 1 (48 ounce) can  V8 vegetable juice
• 1  lime, juice of
• 1 (16 ounce) can diced tomatoes
• 1 (15 ounce) can kidney beans, drained
• 1 (16 ounce) can corn
• 2  tablespoons fresh cilantro, chopped
•  chili powder

Directions

1. Use the oil to saute the garlic and cumin briefly in a soup pot.
2. Add the rest of the ingredients.
3. Bring to a boil and simmer 10 min or more.