- Step 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.
- Step 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.
- Step 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.
We used a mix of chopped carrots, celery, potato and red capsicum. Use whatever you have in the fridge. Got some leftover roast vegies? Roast carrot, potatoes or pumpkin would be delicious chopped up and added to the soup.