Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 medium onion, (diced)
  • 1 medium red bell pepper, (diced)
  • 3 garlic cloves, (minced)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • Pinch cayenne pepper, (or to taste)
  • 3 (14 ounce or 400 gram) cans red kidney beans, (drained and rinsed)
  • 3 cups vegetable broth
  • 1 medium russet potato, (scrubbed and cut into 1/2 inch pieces)
  • 1 (14 ounce or 400 gram) can diced tomatoes
  • 1 cup frozen corn, (thawed)
  • 1 tablespoon lime juice
  • Salt & pepper, (to taste)
  • Fresh cilantro, (for topping)

Instruction

  • Coat the bottom of a large pot with the oil and place it over medium heat.
  • Once the oil is hot, add the onion and bell pepper. Sweat the vegetables for about 5 minutes, until they begin to soften.
  • Stir in the garlic, cumin, oregano, and cayenne pepper. Cook everything for about 1 minute, stirring constantly, until the mixture becomes very fragrant.
  • Stir in the beans, broth, and potato.
  • Raise the heat and bring the liquid to a boil. Lower the heat and let the soup simmer for about 20 minutes, stirring occasionally, until the potato is tender.
  • Stir in the tomatoes and continue simmering for 5 minutes.
  • Remove the pot from heat and blend about a third of the soup, either using a hand-held immersion blender, or by transferring it in batches to a food processor or blender, then returning it to the pot.
  • Reheat the soup on the stove if needed, then stir in the corn.
  • Season the soup with lime juice, salt and pepper to taste.
  • Ladle into bowls and top with fresh cilantro. Serve.