Spicy Mexican vegetable and bean soup | Women's Weekly Food

Ingredients

• 1 cup (200g) dried red kidney beans
• 1 tablespoon olive oil
• 1 red onion (300g), chopped coarsely
• 2 clove garlic, crushed
• 1 fresh long red chilli, chopped finely
• 1 teaspoon each ground cumin and coriander
• 410 gram (13 ounces) canned crushed tomatoes
• 1.5 litre (6 cups) water
• 1 red capsicum (bell pepper) (200g), chopped coarsely
• 1 green capsicum (bell pepper) (200g), chopped coarsely
• 2 trimmed corn cobs (500g), kernels removed
• 1/2 cup loosely packed fresh coriander leaves (cilantro leaves)
• 1 lime