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.
- 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 ½ 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
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Coat the bottom of a large pot with the oil and place it over medium heat.
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Once the oil is hot, add the onion and bell pepper. Sweat the vegetables for about 5 minutes, until they begin to soften.
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Stir in the garlic, cumin, oregano, and cayenne pepper. Cook everything for about 1 minute, stirring constantly, until the mixture becomes very fragrant.
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Stir in the beans, broth, and potato.
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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.
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Stir in the tomatoes and continue simmering for 5 minutes.
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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.
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Reheat the soup on the stove if needed, then stir in the corn.
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Season the soup with lime juice, salt and pepper to taste.
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Ladle into bowls and top with fresh cilantro. Serve.