Mexican vegetable soup

  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons dried oregano
  • 2 teaspoons ground coriander
  • 1/4 teaspoon ground chilli
  • 5 cups chopped vegetables any
  • 5 cups vegetable stock
  • 400g can diced tomatoes
  • 400g can red kidney beans, drained, rinsed
  • 125g can corn kernels, drained
  • Fresh coriander leaves, to serve
  • Lime wedges, to serve
  • Grilled flour tortillas, to serve
  1. Heat oil in a large heavy-based saucepan over medium-high heat. Add onion. Cook for 5 minutes or until softened.
  2. Add garlic and spices. Cook for 1 minute or until fragrant. Add chopped vegetables. Cook, stirring, for 1 to 2 minutes, to coat.
  3. Add stock and tomatoes. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 20 to 25 minutes or until vegetables are tender. Add beans and corn.
  4. Cook for a further 5 minutes or until heated through.
  5. Season with salt and pepper.
  6. Ladle into bowls. Sprinkle with coriander. Serve with lime and tortillas.

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