Mexican tomato soup

Ingredients:
- 2 x 400g can diced tomatoes (no added salt)
- 2 tablespoons reduced salt tomato paste
- 1 teaspoon reduced-salt vegetable stock
- 1 x 400g can red kidney beans, drained and rinsed
- ½ cup frozen corn kernels 2 teaspoons paprika
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1½ cups water
Method:
- Add all ingredients to a medium saucepan
- Cook over high heat until the soup boils, stir regularly
- Reduce heat to medium and simmer for 20 minutes or until the soup reduces and thickens.
For added flavour; sprinkle some fresh chopped herbs on the top, like coriander or basil, or grated cheese.