Quick Spicy Black Bean Soup recipe

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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
2 cups cooked white rice

Nutrition Info

276.6 calories
carbohydrate: 50.3 g
cholesterol: 4.5 mg
fat: 3.2 g
fiber: 13.6 g
protein: 13.1 g
saturatedFat: 0.5 g
servingSize: -
sodium: 1507.5 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

Quick and spicy black bean soup.

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