Quick Spicy Black Bean Soup

Name: Quick Spicy Black Bean Soup
Total time: 40
Yield: 8
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

Recipe by Brandy Griffin Meiling from allrecipes.com

Dinner 40 Mins.

Ingredients

8 servings

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2 cups chopped onion
•

1 tablespoon vegetable oil, or as needed
•

4 (14.5 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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½ teaspoon garlic powder
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3 (15 ounce) cans black beans, drained and rinsed
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1 cup frozen corn (Optional)
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2 cups cooked white rice

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.