Healthy Mexican Soup

By Joel N Alta Morris

4.0 / 5

15min

20min

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1 (28 ounce) can diced tomatoes undrained
2 cups water
1 (15.5 ounce) can kidney beans
1 cup frozen corn or more to taste
1 cup whole wheat rotini pasta
2 slices medium-firm tofu cubed
¼ cup wheat germ or more to taste
1 dash hot pepper sauce (such as Tabasco®), or to taste