500 grams red kidney beans
2 medium yellow onions, diced
6 mini bell peppers, diced
2 medium carrots, diced
2 medium russet potatoes, diced
1 sweet potato, diced
1 Tbsp tomato paste
2 Tbsp garlic powder
1/2 teaspoon oregano
salt, to taste
8 cups of water
Fill a large pot with water and salt.
Drain and rinse the kidney beans.
Peel and chop the onion, bell peppers, carrots, potatoes, and sweet potato into small cubes.
Place the beans in water on medium-high heat for 30-40 minutes.
Once the beans are tender, add all of the diced vegetables into the pot.
Add garlic powder, oregano, and salt, to taste.
Let the soup boil and cook for 15-20 minutes.
Add the tomato paste and cook for an additional five minutes.
Place the soup in a bowl and garnish with fresh cilantro.