Quick and spicy black bean soup.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

277 calories; protein 13.1g; carbohydrates 50.3g; fat 3.2g; cholesterol 4.5mg; sodium 1507.5mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/31/2020
Loved this! I did not bother mashing any beans. I used only 1tsp of the chili pepper flakes. Added about 1/2 tsp of cumin and 1/4 tsp black pepper. Read More
(2)
9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/31/2020
Loved this! I did not bother mashing any beans. I used only 1tsp of the chili pepper flakes. Added about 1/2 tsp of cumin and 1/4 tsp black pepper. Read More
(2)
Rating: 5 stars
01/13/2020
Easy to prepare and very tasty! Makes a big portion so it’s great for meal prepping for lunches the next few days. Read More
(1)
Rating: 4 stars
04/22/2020
I made this and it turned out really good. The only thing I did different was added cilantro as a garnish. Next, time I will probably add more spice. Read More
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Rating: 5 stars
08/29/2020
Delicious! Decreased the spiciness for the kids and kept it exactly the same for me and my hubby. Read More
Rating: 3 stars
01/28/2021
I wish I had read the suggestions on the reviews first. cumin would be good in this instead of oregano. I did not like the garlic powder in this and will use fresh garlic next time. even with the red pepper flakes it needs something. I did put salt. it's a good base of nutritious ingredients that you can flavor to your liking. I will try it again incorporating the suggestions of other reviewers. I did improve the flavor of the rice by putting 2 32 ounce boxes of chicken broth in the soup. then after the soup was complete dipped 2 cups of soup broth out and cooked the rice in that. that was worthwhile. Read More
Rating: 3 stars
01/06/2021
This soup packs some serious heat! It’s very spicy, flavorful, and easy to make. (I typically cut the crushed red pepper in half for crowds with heat sensitivity.) And to give it a Mexi-Cali twist I like to sub out the white rice for Spanish rice. I also garnish with cilantro and finely diced white onion. Lastly, I char the corn before adding it to the soup. (You can thank Bobby Flay for that tip!) This soup is in my heavy rotation and I will continue to make adjustments until perfected! Cut the recipe in half for a party of 4. Read More
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Rating: 5 stars
04/19/2020
I only added 1.5tsp of red chilli flakes instead of the 2tsp in the recipe, and added an extra half tsp of both oregano and garlic powder. It had that great spice that slowly builds up - just the perfect amount of heat. I also used half chickpeas and half black beans. Definitely a keeper! Read More
Rating: 5 stars
07/12/2020
Excellent black bean soup with a good kick. The rice makes a great compliment as well. I feel like this is one I can tweak over time to my personal taste as well. There are so many options for veggies and spices! Read More
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