Easy Black Bean and Corn Soup (One Pot, 45 Minutes)

This easy black bean and corn soup is a hearty one-pot meal made with canned black beans, corn, crushed tomatoes, and smoky spices – ready in 45 minutes.

It is naturally vegan, gluten-free, and dairy-free (like many of my recipes on Veggiecurean), with 21 grams of protein and 23 grams of fiber per serving.

A splash of sherry wine added at the end neutralizes the bitterness from the canned beans and brightens the whole bowl. Super healthy and hearty, this easy black bean and corn soup recipe is guaranteed to become a family favorite.

Not only is it flavorful, naturally gluten-free, and dairy-free, it’s the perfect bowl of comfort, low in fat, full of protein, and packed with vegetables.

So, what are you waiting for? Let’s get cooking! The only question you should be asking yourself is, do I want this for dinner tonight or lunch tomorrow?

Why You’ll Love This Black Bean and Corn Soup Recipe

As the colder months approach, I love adding more homemade soups to my meal plan. What’s not to love in a one-pot, nutrient-packed dish that is loaded with tons of flavor?

Don’t get me wrong, I can eat soup all year round; it’s easy to reheat, and perfect for lunch or dinner. I love trying new soups when I get the chance, but the ingredient lists are typically so vast.

Healthy and wholesome cooking for your family shouldn’t be complicated with added ingredients that are difficult to pronounce. This black bean soup with corn is guaranteed to check off all your taste buds and simple ingredient list boxes; make a little or a lot because you won’t have leftovers!

You don’t need much equipment, either, only a stovetop and a food processor or blender.

Key Ingredients in This Black Bean Soup Recipe

Here’s a quick rundown on the ingredients we will need to make this easy and healthy black bean and corn soup.

• Olive oil: The beginning of every good pot of soup, it’s needed to sauté all the fresh vegetables.
• Onion, celery, carrots, garlic: The combination of these fresh ingredients adds texture and flavoring; their characteristics shine the more they cook!
• Chili powder, cumin, black pepper, salt: The blend of these spices is what adds the dish’s smoky, warm flavor.
• Vegetable broth: Whether you choose to use homemade or store-bought broth, either option works well and is the perfect base for this delicious soup.
• Black beans: Canned beans are easy to use here; be sure to drain and rinse them before adding them to the pot.
• Tomatoes, corn, and jalapeños: These vegetables are great additions to this easy corn and black bean soup recipe. If you have fresh tomatoes and corn instead of canned, feel free to use those. The jalapeño add a beautiful flavor to this soup but feel free to eliminate them if it’s too spicy for your tastebuds.
• Sherry wine: A little goes a long way here; it brightens the flavors and I like adding a splash to my soups.
• Avocado: Such a fresh, healthy, and creamy addition to this soup. It looks pretty, as well.

Variations and Substitutions for Black Bean Soup

It can be a bit frustrating when you don’t have everything on the ingredient list to make a recipe. Don’t worry, this scrumptious recipe has several substitutions to make your life easy.

• Leeks can be a great substitute for onions while keeping the same flavor.
• Instead of canned corn, roasted or grilled fresh corn will work great in this recipe, enhancing the sweet and smoky corn flavor.
• Other beans like chickpeas or kidney beans will also work well in this soup.
• Chili powder and jalapeños are totally optional here.
• If you don’t have sherry cooking wine in your pantry, you can use vinegar or lime. Both add the same brightness of flavors.
• Cilantro adds a pleasantly fresh and citrusy flavor to this black bean and corn soup, and it makes a pretty garnish as well.

Step‑by‑Step Instructions: How to Make Black Bean and Corn Soup

As you can see, there are very few steps, and this is on purpose because this soup is super quick and easy to make:

• Sauté: In a large pot over medium-high heat, add the olive oil. Sauté the onion, celery, carrots, and garlic for about 5 minutes.
• Seasoning: Add the chili powder, cumin, and black pepper, and cook for about 1 minute to allow the spices to cook.
• Time for the vegetables: Stir in the 4 cups of vegetable broth, 2 cans of beans, and corn, and bring to a steady boil. In the meantime, add the remaining 2 cans of beans, crushed tomatoes, and the remaining 1 cup of vegetable broth to a food processor and process until smooth.
• Combine and simmer: Add to the boiling soup mixture, reduce the heat to medium, and simmer for 15 minutes.
• Finishing touches: Add jalapeño, sherry wine, and salt, if needed.
• Serve and enjoy! Remove the recipe from the stove, garnish with avocado slices, and serve hot.

Instant Pot Black Bean and Corn Soup

You can easily make black bean soup in an Instant Pot. It’s quick, easy and delicious.

Begin by placing the Instant Pot on sauté mode and add the onion, celery, carrots, garlic and spices as we do in the stovetop recipe.

Next, use a food processor as normal to blend the two cans of beans with the tomatoes and one cup of broth.

Add all of these ingredients to the Instant Pot and pressure cook them (high) for 10 minutes. Perform a five-minute natural release to allow it to depressurize.

Add the final touches – the jalapeño, sherry wine and salt – and then garnish it with avocado.

Expert Tips for the Best Results

Here are a few things to keep in mind if you have Mexican black bean and corn soup on your menu this week:

• Adjust spice level to your taste – as written, this soup has a mild, warming flavor. For more heat, add a full jalapeño. The heat is in the seeds, so if you want the added flavor without the spice, remove the jalapeño seeds before you add it.
• If you prefer a chunkier consistency to your soup, blend until you reach your preferred consistency.
• Remember, if you don’t have sherry cooking wine in your pantry, you can use vinegar or lime juice.
• All out of onions? Use leeks instead for the same oniony flavor. Be sure to wash the leeks well to remove any debris.
• It is perfectly fine to use fresh tomatoes and corn instead.

Storage and Reheating

• It can be stored in a sealed container in the refrigerator for up to 5 days.
• Allow it to cool completely, and this quick black bean and corn soup can be stored in a sealable freezer-safe container for up to 2 months in the freezer.
• If reheating from the refrigerator, it’s okay to reheat the food in the microwave or on the stovetop, stirring frequently. If you’re reheating from frozen, take it out to defrost in the refrigerator at least the night before and then reheat it on the stovetop until it’s heated through completely, stirring frequently.

How to Serve — Toppings and Sides

This one-pot black bean corn soup recipe is rich, delicious, and satisfying all on its own, but sometimes when I make this for my family, I like to make a couple of additional sides to go along with it.

A few carefully picked toppings can also make all the difference in taste and presentation.

Let me know what you end up making with yours.

• Sliced avocado: It looks good, adds a new texture and helps to balance out the spiciness in the dish if you added jalapeño.
• Vegan jalapeño cornbread: A slice or two, crumbled into your soup, is absolutely mouthwatering!
• Diced onions: Topping the soup with diced onions will instantly give you a flavor boost with very little effort.
• Vegan cheese: A natural topping that complements the Mexican flavors.
• Fresh cilantro: It adds flavor and easily elevates the presentation.
• Corn chips: A fun way to add some crunch to your black bean and corn soup.
• Spicy guacamole with corn – On its own or with a few corn chips, this fresh and easy guacamole is SO EASY to make.
• Masa harina tortillas recipe – These small corn tortillas also pair well with this recipe for black bean soup, and they only have three ingredients.

I have many more recipes on Veggiecurean, if you’re looking for more inspiration for sides.

Nutritional Information

• Black beans are packed with protein, fiber and antioxidants, keeping you full for longer. One cup should have around 15g of protein.
• Whole kernel corn adds fiber, as well as vitamins, minerals and antioxidants, to your diet.
• Tomatoes are also nutritious, acting as a source of vitamin C and K, potassium and folate. 
• Carrots contain beta-carotene, which your body converts to vitamin A. It’ll also give you vitamin K and other antioxidants.
• Garlic doesn’t just add flavor – it is full of antioxidants, too.

What did you serve alongside your creamy and hearty black bean and corn soup? Leave a comment below and be sure to send me pictures @veggiecurean!

If you liked this recipe, you might also like my easy cumin lentil soup and one-pot Mexican bean soup.

-BON APPÉTIT!

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