Step 1

Warm the oil in a large pot over medium heat.

Step 2

Add the vegetables and stir to coat. Cook, stirring frequently, until they are just starting to soften, about 10 minutes.

Step 3

Stir in the garlic, tomatoes, beans, salt, cumin, and corn. Add the stock and bring to a boil.

Step 4

Reduce to a simmer and let cook for about 30 minutes, or until the vegetables are completely cooked through.

Step 5

Stir in the lime juice. Serve warm topped with shredded cheese, sour cream, hot sauce, and/or avocado.