Easy Black Bean and Corn Soup
Super healthy and hearty this Easy Black Bean and Corn Soup recipe is guaranteed to become a family favorite.
This flavorful, naturally gluten-free, and dairy-free perfect bowl of comfort is 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!
Stove Top | Food Processor or Blender
Ingredients & Substitutions for Black Bean Soup
Here is a quick run down 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 and is needed to sauté all the fresh vegetables.
- Onion, celery, carrots, garlic- The combination of these fresh ingredients is the beginning stages of texture and flavorings to this Black Bean and Corn Soup, their characteristics shine the more they cook!
- Chili powder, cumin, black pepper, salt- The blend of these spices is what adds a smoky and warm flavor.
- Vegetable broth- Whether you choose to use homemade, or store-bought either option works well here and is the perfect base for this delicious Black Bean and Corn Soup.
- Black beans- Canned beans are easy to use here, be sure to drain and rinse before adding them to the pot.
- Tomatoes, corn, and jalapenos- These vegetables are great additions to this Easy Corn and Black Bean Soup. If you have fresh tomatoes and corn instead of canned, feel free to use those here. The jalapenos add a beautiful flavor to this soup but feel free to eliminate 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.
It can be a bit frustrating when you don’t have everything on the ingredient list to make a delicious recipe. Don’t worry, this scrumptious Black Bean and Corn Soup has several substitutions to make your life easy. Here we go…
- Leeks can be a great substitute for onions while keeping the same oniony flavor
- No canned tomatoes or canned corn on hand? Use fresh instead, you can also roast both on the stove or in the oven if you want to add another depth of flavor.
- Other beans like chickpeas will also work well in this soup.
- Chili powder and jalapenos are totally optional here.
- Want a chunkier soup? Blend your mixture to your preferred consistency.
- If you don’t have sherry cooking wine in your pantry, you can use vinegar or lime that 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.
How to make Black Bean and Corn Soup
As you can see, the steps are few and this is on purpose because this soup is super quick and easy to make, here we go!
- Sauté- In a large pot over medium-high heat, add olive oil. Sauté 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 heat to medium, and simmer for 15 minutes.
- Finishing touches- Add jalapeño, sherry wine, and salt, if needed.
- Serve and enjoy!- Remove from the stove, garnish with avocado slices, and serve hot.
This one-pot Black Bean and Corn Soup 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. Let me know what you end up making with yours.
- Vegan Jalapeno Cornbread – A slice or two, crumbled into your soup, absolutely mouthwatering!
- Spicy Guacamole with Corn – On its own or with a few corn chips, this fresh and easy guacamole is SO EASY to make.
A few things to keep in mind if you have Easy Mexican Black Bean and Corn Soup on your menu this week:
- If you prefer a chunkier consistency to your soup, blend until your preferred consistency.
- If you don’t have sherry cooking wine in your pantry, you can use vinegar or lime juice that adds the same brightness of flavors.
- All out of onions? Use leeks instead for the same oniony flavor. Be sure to wash the leaks well to remove any debris.
It is perfectly fine to use fresh tomatoes and corn instead.
Storage and Reheating Easy Black Bean and Corn Soup
- Can be stored in a sealed container in the refrigerator for up to 5 days.
- Allow to cool completely and this Easy 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 is okay to reheat in the microwave or on the stovetop, stirring frequently. If reheating from frozen, take it out to defrost in the refrigerator at least the night before and reheat on the stovetop heating through completely, stirring frequently.
- Instead of canned corn, roasted or grilled fresh corn will work great in this recipe enhancing the sweet and smoky corn flavor.
- If it’s easier to find, roasting or grilling fresh tomatoes will add a smoky and sweet flavor here.
- Other bean options that will work well here are kidney beans or chickpeas.
Frequently Asked Questions
What toppings go with this black bean and corn soup?
Toppings are a delicious necessity! I love using sliced avocados, Vegan Jalapeno Cornbread, diced onions, vegan cheese, fresh cilantro, or even corn chips to compliment this hearty bowl of Easy Black Bean and Corn Soup.
How to thicken black bean soup?
The longer you cook the soup, the thicker it will become. You can also make a slurry (thickening agent), a mixture of flour, cornstarch, arrowroot, or potato starch with water or broth, and add it to soup.
How do I get rid of the bitter taste in black bean soup?
First off wash and rinse the canned beans really well to remove the liquid that comes in the can. Secondly make sure you add enough salt and add sherry cooking wine, vinegar or lime juice while cooking. These two steps are guaranteed to balance out the bitter taste.
Is black bean soup good for weight loss?
Yes, this hearty and delicious Black Bean and Corn Soup is low in fat and loaded with protein and fiber, which will keep you fuller longer. It also has tons of vitamins from vegetables like carrots and tomatoes, and it is low in calories as well.
Easy Black Bean and Corn Soup
Super easy to make, this healthy and hearty Black Bean and Corn Soup recipe is guaranteed to become a family favorite. This flavorful, naturally gluten-free and dairy-free perfect bowl of comfort is 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.
- Course: Dinner, lunch
- Keyword: dairy-free, gluten-free
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- 1 tablespoon olive oil
- 1 onion, large, chopped
- 1 stalk celery, chopped
- 2 carrots, chopped
- 4 cloves garlic, chopped
- ½ teaspoon chili powder
- 1 tablespoon ground cumin
- 1 pinch black pepper
- 5 cups vegetable broth
- 4 15 oz. cans black beans, rinsed
- 1 28 oz. can crushed tomatoes
- 1 cup whole kernel corn
- 1 jalapeno pepper, seeded, finely chopped, optional
- 1 tablespoon sherry wine
- Avocado, sliced
- Salt, to taste
In a large pot over medium-high heat, add olive oil.
Sauté onion, celery, carrots, and garlic for about 5 minutes.
Season with chili powder, cumin, and black pepper, and cook for about 1 minute to allow the spices to cook.
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.
Add to the boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.
Add jalapeño, sherry wine, and salt, if needed.
Remove from the stove, garnish with avocado slices and serve hot.