Saute vegetables on olive oil except chili pepper and tomatoes.
Roasted vegetables put in a separate bowl. After that, place garlic to the pan, chili pepper, tomatoes with juice and simmer them for 2-3 minutes.
Pour the broth to saucepan, add red beans, corn, tomatoes with chili, vegetables and simmer for 40-50 minutes, salt and pepper to taste.
Pour cooked soup in bowls and serve with grated cheese and sour cream.
Ready in: 60 minutes.