Super-easy Mexican vegetable soup

Clear out your crisper with this super-easy soup which makes the most of leftover veg.

Recipe «Super-easy Mexican vegetable soup» presented in category Recipes / Soups, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp 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, 5 cups chopped vegetables, 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.

Ingredients:

• 1 tbsp 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 
• 5 cups chopped vegetables 
• 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 

Instructions

1. Heat oil in a large heavy-based saucepan over medium-high heat. Add onion. Cook for 5 minutes or until softened. Add garlic and spices. Cook for 1 minute or until fragrant. Add chopped vegetables. Cook, stirring, for 1 to 2 minutes, to coat.
2. 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.
3. Cook for a further 5 minutes or until heated through. Season with salt and pepper. Ladle into bowls. Sprinkle with coriander. Serve with lime and tortillas.