Quick Spicy Black Bean Soup
Ingredients
- 2 cups chopped onion
- 1 tablespoon vegetable oil, or as needed
- 4 (14.5 ounce) cans chicken broth
- 2 cups roughly chopped carrots
- 2 tablespoons chopped fresh parsley
- 2 teaspoons dried oregano
- 2 teaspoons red pepper flakes
- ½ teaspoon garlic powder
- 3 (15 ounce) cans black beans, drained and rinsed
- 1 cup frozen corn (Optional)
- 2 cups cooked white rice
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Instructions
- 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.
- Bring to a boil over high heat. Reduce heat, cover, and simmer until carrots are fork-tender, about 10 minutes.
- 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.
Source
Original recipe: View Original