black bean and corn soup

This budget friendly and quick dinner is great to keep for leftovers the next day.

INGREDIENTS

• 1/2 tbsp extra virgin olive oil

• 1 small onion, chopped

• 1 tsp minced cloves garlic

• 2 stalks celery, chopped

• 1 medium zucchini, chopped

• 1 large carrot, chopped

• 1 can corn kernels, drained

• 1 can black beans, drained

• 1 can tomatoes

• 1 tsp cumin

• 1 tsp ground coriander

• 1 tsp paprika

• 4 cups salt reduced chicken or vegetable stock

• Wholemeal toast to serve.

• Optional: fresh coriander and cayenne pepper to serve.

METHOD

Heat olive oil in a large pot over a medium heat. Add onion, garlic and celery and cook until onions are soft. Add zucchini, carrot, corn, black beans, tomatoes and spices. Stir to combine and heat through. Add stock and bring to the boil. Reduce to a simmer, cover and cook for 20-25 minutes. Serve with some crusty wholemeal toast.