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Ingredients 0/11
Why This Dish Is A Crowd Favorite
This soup is full of bold flavors and comes together in no time. It's hearty, healthy, and perfect for busy weeknights. Plus, it’s a great way to enjoy plant-based protein.
Cooking Tips
- Rinse canned black beans well to reduce sodium.
- Use fresh lime juice at the end for a bright, zesty flavor.
- If you like it spicy, add a pinch of cayenne or chopped jalapeño.
- Use fresh lime juice at the end for a bright, zesty flavor.
- If you like it spicy, add a pinch of cayenne or chopped jalapeño.
Directions
Lightly heat a medium saucepan over medium-high heat and cook the onion in a bit of vegetable oil until it softens, about 5 minutes. Take the pan off the heat and add the broth, carrots, parsley, oregano, red pepper flakes, and garlic powder. Put the pan back on and bring everything to a boil. Once boiling, lower the heat, cover, and let it simmer until the carrots are tender when poked with a fork, around 10 minutes. While that’s cooking, mash about 1 1/2 to 2 cups of the black beans in a small bowl. Stir both the mashed and whole beans into the soup along with the corn. Let it all heat through for another 5 to 7 minutes. Serve the soup over some rice and enjoy!
Creative Serving Ideas
Serve the soup with a dollop of sour cream or Greek yogurt and a sprinkle of fresh cilantro. It also pairs well with warm tortilla chips or crusty bread for dipping.
How To Freeze This Dish
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if it’s too thick. This soup also freezes well for up to 3 months.
217
people cooked this recipe
