This kidney bean soup is totally delicious, easy to make, and hearty enough for a meal! With red kidney beans, potatoes, sweet corn and juicy tomatoes, it's bursting with flavor and perfect for a weeknight dinner.
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.