Easy 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

Step 1

Warm a medium saucepan over medium-high heat. Add a bit of vegetable oil and sauté the chopped onion until it’s soft and fragrant, about 5 minutes. Take the pan off the heat, then stir in the broth, diced carrots, parsley, oregano, red pepper flakes, and garlic powder.

Step 2

Put the pan back on the stove and bring everything to a boil. Once boiling, lower the heat, cover the pot, and let it simmer until the carrots are tender when poked with a fork, around 10 minutes.

Step 3

While the soup is simmering, mash about 1 1/2 to 2 cups of black beans in a small bowl—leave some beans whole for texture. Add both the mashed and whole beans to the pot along with the corn.

Step 4

Let everything cook together until it’s heated through, which should take about 5 to 7 minutes. Serve the soup over rice and enjoy!