Quick Spicy Black Bean Soup
Description
Best served over rice, this easy black bean soup is made spicy with red pepper flakes and comes together quickly in one pot.
Ingredients
•
2 cups chopped onion
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1 tablespoon vegetable oil, or as needed
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4 (14 1/2 ounce) cans chicken broth
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2 cups roughly chopped carrots
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2 tablespoons chopped fresh parsley
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2 teaspoons dried oregano
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2 teaspoons red pepper flakes
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1/2 teaspoon garlic powder
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3 (15 ounce) cans black beans, drained and rinsed
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1 cup frozen corn
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2 cups cooked white rice
Directions
1
Heat a 3-quart saucepan over medium-high heat. Saute onion in vegetable oil until tender, about 5 minutes. Remove from heat. Stir in broth, carrots, parsley, oregano, red pepper flakes, and garlic powder.
2
Bring to a boil over high heat. Reduce heat, cover, and simmer until carrots are fork-tender, about 10 minutes.
3
Meanwhile, mash 1 1/2 to 2 cups of beans in a small bowl. Stir whole and mashed beans into the broth. Add corn. Cook until heated through, 5 to 7 minutes. Serve soup over rice.