In a large soup pot, heat the olive oil on medium heat. Once hot, add the onion, garlic, and bell pepper. Cook for about 5 minutes or until the onions just being to soften. Stir in the cumin, paprika, pepper, salt, and oregano. Cook for another minute.
Stir in the beans, tomatoes and vegetable broth. Bring to a simmer and simmer for 30 minutes, uncovered.
Ladle into serving bowls and top with diced avocado and cilantro. Squeeze one lime wedge over each bowl of soup. Enjoy!