Name: Mexican Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 1 large yellow onion (220g) (finely chopped); 1 1/2 tbsp olive oil; 1 medium carrot (80g) (peeled and finely chopped); 1 stalk of celery (chopped); 1 red jalapeno pepper (seeds and pith removed and finely chopped); 1 large clove of garlic (or two small ones) (minced); 1/2 heaped tbsp dried oregano; 1 tsp dried coriander; 1 heaped tsp cumin; 1/2 tsp smoked paprika; 2 x 400g tins of chopped tomatoes; 1 small courgette (180g) (cut in half lengthways then sliced diagonally); 1 green bell pepper (180g) (pith and seeds removed and roughly chopped); 1 orange sweet pepper (romano pepper) (pith and seeds removed and roughly chopped); 140 g sweetcorn kernels; 1 x 400g black beans (drained and rinsed); 1 small handful of fresh coriander (chopped); 1 tsp sea salt; 1/2 tsp ground black pepper; 2 tbsp freshly squeezed lime juice