Spicy Black Bean Vegetable Soup
1 can ranch style black beans
1 can mild Rotel tomatoes and chilies
1 carrot diced very small
1 cup frozen or 2 cups fresh spinach
1/4 cup onion diced very small
2 teaspoons garlic powder
cilantro to taste
1 teaspoon (or less depending on taste) crushed red pepper flakes
Super easy, just throw everything in a dutch oven or soup pot and let simmer for about 15 minutes or until vegetables are tender.
Serve as is for a hearty chili or put it in a blender for a few seconds to get a smooth soup. Great recipe to use left overs (i.e zucchini, potatoes whatever is in the fridge!). Also great topped with crunchy corn tortilla strips and/or guacamole!