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–+ servings

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

Ingredients

  • 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

Instructions

  1. In a large pot over medium-high heat, add olive oil.

  2. Sauté onion, celery, carrots, and garlic for about 5 minutes.

  3. Season with chili powder, cumin, and black pepper, and cook for about 1 minute to allow the spices to cook.

  4. Stir in the 4 cups of vegetable broth, 2 cans of beans, and corn, and bring to a steady boil.

  5. 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.

  6. Add to the boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

  7. Add jalapeño, sherry wine, and salt, if needed.

  8. Remove from the stove, garnish with avocado slices and serve hot.

BON APPÉTIT!