Easy recipe Mexican Mixed Bean Soup with Corn Salsa

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two cobs corn (Recipes by ingridients corn) one small red onion, finely chopped two tomatoes, seeded, finely chopped one stick celery, finely chopped one tbsp lime (Recipes by ingridients lime) juice (Recipes by ingridients juice) one tbsp olive oil Heat oil in a large saucepan over medium heat. Add onion and combined capsicums and cook for about five minutes or until onion softens. Mexican Mixed Bean Soup with Corn Salsa. Add garlic and spices and cook for thirty seconds or until fragrant. Mexican Mixed Bean Soup with Corn Salsa. Add tomato, oneL (four cups) of water and stock powder and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for about ten minutes. Add combined beans (Recipes by ingridients beans) and cook for about five minutes or until heat through. Season with salt (Recipes by ingridients salt) and pepper. Mexican Mixed Bean Soup with Corn Salsa. Meanwhile, to make the corn (Recipes by ingridients corn) salsa, spray corn (Recipes by ingridients corn) with olive oil spray. Heat a chargrill pan over high heat and cook, corn (Recipes by ingridients corn) turning, for six minutes, or until charred. Mexican Mixed Bean Soup with Corn Salsa. Using a sharp knife, cut kernels from. corn (Recipes by ingridients corn) Combine corn (Recipes by ingridients corn) with remaining salsa ingredients in a bowl. Season with salt (Recipes by ingridients salt) and pepper. Mexican Mixed Bean Soup with Corn Salsa. Top soup with salsa and oregano. Serve with lime (Recipes by ingridients lime) wedges. .