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Black Bean and Corn Soup Recipe
Isla Marie

Black Bean and Corn Soup

This Black Bean and Corn Soup is a vibrant, tangy bowl of black beans, sweet corn, bell peppers, and smoky spices finished with fresh lime. Vegan, gluten-free, and packed with fiber perfect for quick dinners or healthy meal prep!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Lunch, Main Course, Soup, Vegan
Cuisine: Gluten-Free, Mexican, Plant Based
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base:
  • 2 15 oz cans black beans, drained & rinsed
  • 2 cups corn fresh, frozen, or canned
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 14.5 oz can fire-roasted diced tomatoes
  • 4 cups vegetable broth low-sodium
  • 2 tbsp olive oil
  • 1 lime juiced
Spices:
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional: 1 jalapeño diced; 1 tsp oregano
Garnish:
  • Fresh cilantro chopped
  • Avocado slices
  • Lime wedges
  • Tortilla strips
  • Sour cream or vegan

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Cutting board & knife
  • Measuring cups & spoons
  • Can opener
  • Citrus juicer (for lime)

Method
 

  1. Sauté Veggies: Heat oil in pot over medium. Add onion, bell pepper (jalapeño if using); cook 5 min. Add garlic & spices; 1 min.
  2. Add Main: Stir in beans, corn, tomatoes, broth, salt, pepper, oregano. Bring to boil.
  3. Simmer: Reduce to low, simmer uncovered 15–20 min.
  4. Finish: Stir in lime juice. Adjust seasoning.
  5. Serve: Ladle hot. Garnish with cilantro, avocado, lime, tortilla strips.

Notes

Fresh Corn Tip: Grill for extra smokiness.
Make Ahead: Tastes even better next day.
Thicker Soup? Mash beans or blend partially.
Slow Cooker: Sauté first, low 4–6 hours.
Storage: Fridge up to 5 days | Freeze up to 3 months
Reheat: Stovetop with splash of broth; add fresh lime.