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Ingredients40 m servings 277
Original recipe yields 8 servings
- 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.
- 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.
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Per Serving: 277 calories; 3.2 50.3 13.1 5 1508 Full nutrition
ReviewsRead all reviews 2
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.