Name: Quick Spicy Black Bean Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
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; 0.5 teaspoon garlic powder; 3 (15 ounce) cans black beans, drained and rinsed; 1 cup frozen corn; 2 cups cooked white rice

Quick Spicy Black Bean Soup

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Spicy black bean soup served over rice for a quick one-pot meal.

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
0.5 teaspoon garlic powder
3 (15 ounce) cans black beans, drained and rinsed
1 cup frozen corn
2 cups cooked white rice

Instructions:

In a 3-quart saucepan over medium-high heat, cook onions in vegetable oil until tender in about 5 minutes. Remove from heat and mix in broth, carrots, parsley, oregano, red pepper flakes, and garlic powder.
Place the mixture over high heat until it boils. Lower the heat, cover the pot, and let it simmer until the carrots are easily pierced with a fork, approximately 10 minutes.
In a small bowl, mash 1 1/2 to 2 cups of beans. Stir both whole and mashed beans into the broth and add corn. Heat through for 5 to 7 minutes. Serve the soup over rice.

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