Chilean Two-Potato Soup

I guess I'll post first since I started this thing. This recipe comes from a book called "Students Go Vegan" by Carole Raymond. I think it's really tasty; AND it has received several compliments from my non-vegan friends, so don't be doggin'.

It would be (super) helpful to have the following:

1 Tablespoon olive oil

1/2 cup minced onion

2 garlic cloves, minced (about 2 teaspoons)

1 cup diced sweet potato

1 medium yellow potato, diced

One 15-ounce can red kidney beans, drained and rinsed

1 cup corn kernels

4 cups vegetable broth

1/2 teaspoon dried thyme

1/2 teaspoon ground cumin

1/8 teaspoon cayenne

1/4 teaspoon salt

Fresh lemon or lime juice

Fresh parsley, minced

Warm oil in a 3-4 quart pot over medium heat. Add the onion and garlic and saute for 3-5 minutes, until onion is soft and translucent. Add the remaining ingredients, except lemon/lime juice and parsley. Bring to a boil, then reduce heat to a gentle boil and cook uncovered for 30 minutes.

Ladle into bowls and serve with citrus juice. Garnish with parsley.