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Ingredients
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2 cups chopped onion
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1 tablespoon vegetable oil, or as needed
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4 (14.5 ounce) cans chicken broth
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2 cups roughly chopped carrots
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2 tablespoons chopped fresh parsley
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2 teaspoons dried oregano
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2 teaspoons red pepper flakes
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½ teaspoon garlic powder
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3 (15 ounce) cans black beans, drained and rinsed
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1 cup frozen corn (Optional)
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2 cups cooked white rice
Directions
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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.
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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 (per serving)
277 | Calories |
3g | Fat |
50g | Carbs |
13g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 277 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 1g | 3% |
Cholesterol 5mg | 2% |
Sodium 1508mg | 66% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 14g | 49% |
Total Sugars 5g | |
Protein 13g | 26% |
Vitamin C 13mg | 14% |
Calcium 89mg | 7% |
Iron 4mg | 23% |
Potassium 737mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.