Mexican Tomato and Bean soup

Ingredients

• 2 tbsp extra virgin olive oil
• 2 red onions, finely chopped
• 3 cloves of garlic, crushed
• 2 medium hot green chillies eg jalapeno (deseeded and finely chopped)
• ¼ tsp ground cumin
• 600 ml veggie stock
• 200 ml roasted tomato sauce or passata
• 400 g ripe tomatoes, finely chopped
• 400 g tin black beans or black eyed beans, drained and rinsed
• 1 handful of oregano, chopped
• a pinch of sugar
• 1 lime, juiced
• small handful of coriander, roughly chopped
• 400 g Corn, canned or fresh
• 400 g Purple cabbage