Mexican Tomato and Bean soup

Heat the oil in a large saucepan over a medium-low heat and add the onion and fry gently for about 5 minutes or until softened and then add garlic, chilies and cumin and stir for another minute.

Add the stock, roasted tomato sauce/passata, tomatoes, beans, corn oregano and sugar. Season with salt and pepper bring to the boil and simmer gently for 10 minutes.

Remove from the heat and add the lime juice and coriander.

Shred purple cabbage to serve!

Serve. Eat. Enjoy.