In a large stockpot, heat the oil until shimmering. Add the onion and cook, stirring, on medium-low for five minutes. Add the potatoes and carrots and stir. Continue cooking for another 5 minutes.
Stir in the broth and puree. Add the corn, tomatoes, meat, beans, peppers, and seasonings. Stir well and bring to a simmer.
Simmer for 20 to 30 minutes until the vegetables are tender. Adjust seasonings.
Notes
Nutritional values are approximate and are based on ⅛ of the recipe. Refrigerate leftovers promptly and use within 4 days.