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Super-easy Mexican vegetable soup
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Use up your leftover veggies with this simple and delicious soup recipe.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp dried oregano
  • 2 tsp ground coriander
  • 1/4 tsp ground chilli
  • 1250.00 ml chopped vegetables (see note)
  • 1275.00 gm vegetable liquid 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
Instructions:
  • In a large heavy-based saucepan over medium-high heat, heat oil. Sauté onion for 5 minutes until softened. Stir in garlic and spices, cook for 1 minute until fragrant. Add chopped vegetables, cook while stirring for 1 to 2 minutes to coat evenly.
  • Pour in the flavorful stock and delicious tomatoes and bring the mixture to a boil. Lower the heat to medium-low and gently simmer the ingredients, partially covered, for 20 to 25 minutes until the vegetables are tender. Finally, stir in the beans and sweet corn to complete the dish.
  • Continue cooking for an additional 5 minutes until hot. Season with salt and pepper, then ladle into bowls. Top with fresh coriander and serve with lime wedges and tortillas.

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