This hearty soup is packed with bold flavors and a satisfying kick of spice, making it perfect for a cozy meal any day of the week. Plus, it’s simple to prepare and full of nutritious ingredients you’ll love.
Start by heating 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.
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.
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.
Let everything cook together until it’s heated through, which should take about 5 to 7 minutes. Serve the soup over rice and enjoy!
- Rinse the black beans well if using canned to reduce sodium.
- Adjust the spice level by adding more or less chili powder or hot sauce.
- For a creamier texture, blend a portion of the soup before serving.
This soup is packed with bold flavors and a nice kick of spice. It's hearty, healthy, and comes together quickly, making it perfect for busy weeknights. Plus, it’s budget-friendly and uses pantry staples.
Serve with a dollop of sour cream or Greek yogurt to balance the heat. Fresh cilantro and a squeeze of lime add brightness. Cornbread or warm tortillas make great sides.
Let the soup cool completely before storing in an airtight container. It keeps well in the fridge for up to 4 days and freezes nicely for up to 3 months. Reheat gently on the stove or in the microwave.
