• Drain sweetcorn.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. 
• Cook soffritto mix and sweetcorn until tender, 6-7 minutes. 

• Meanwhile, drain black beans. Finely chop garlic. 
• SPICY! The spice blend is hot, use less if you’re sensitive to heat. To the pan 
with veggies, add garlic, Mexican Fiesta spice blend and black beans, 
then cook until fragrant, 1-2 minutes. 

• Stir in diced tomatoes with garlic & onion, vegetable stock powder, the 
water and brown sugar until combined. Bring to the boil, then reduce heat 
to medium. Simmer until slightly reduced, 2-3 minutes.
• Remove saucepan from heat and stir in the butter. Season to taste with salt
and pepper. 

• Divide Mexican black bean and veggie soup between bowls.
• Sprinkle over shredded Cheddar cheese.
• Serve with corn chips. Enjoy!