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
What Makes This Dish So Tasty
Pro Kitchen Tips
- Add a squeeze of lime juice at the end to brighten the flavors.
- Simmer gently to let the spices blend without making the soup too thick.
Directions
Lightly heat a medium saucepan over medium-high heat. Add a little vegetable oil and sauté the chopped onion until it’s soft and fragrant, about 5 minutes. Once the onion is tender, take the pan off the heat and stir in the broth, diced carrots, parsley, oregano, red pepper flakes, and garlic powder. Bring everything to a boil, then lower the heat, cover the pan, and let it simmer until the carrots are nice and tender, around 10 minutes. While the soup is simmering, mash about 1 1/2 to 2 cups of black beans in a small bowl, leaving some beans whole for texture. Add both the mashed and whole beans into the pot along with the corn. Let it cook for another 5 to 7 minutes until everything is heated through. Serve the soup hot over a bed of rice and enjoy!
