Black Bean and Corn Soup
Warm up with a bowl of hearty Black Bean and Corn Soup, a vibrant and flavor-packed dish that's as wholesome as it is satisfying. This easy, one-pot recipe combines creamy black beans, sweet corn, and fire-roasted tomatoes with aromatic spices like cumin, smoked paprika, and oregano for a rich and smoky depth of flavor. Partially blended for the perfect balance of creamy and chunky textures, this soup is infused with fresh lime juice for a zesty finish. Ready in just 45 minutes, it's an excellent option for a quick and healthy weeknight dinner. Serve it with a sprinkle of fresh cilantro for an extra burst of freshness, and enjoy a dish that's vegan, gluten-free, and utterly delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 3 cups black beans, rinsed and drained
- 2 cups corn kernels (fresh, frozen, or canned, drained)
- 4 cups vegetable broth
- 1 14-ounce can diced tomatoes with juices
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until the onion becomes translucent.
Stir in the minced garlic and diced red bell pepper, and cook for another 2-3 minutes, stirring occasionally.
Sprinkle the ground cumin, smoked paprika, and dried oregano over the vegetables, and stir well to coat them in the spices.
Add the black beans, corn kernels, vegetable broth, and diced tomatoes with their juices to the pot. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to low and simmer for 20 minutes to allow the flavors to meld together.
Using an immersion blender, partially blend the soup directly in the pot to achieve a slightly creamy texture while leaving some whole beans and vegetables for texture. Alternatively, you can transfer about 2 cups of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the fresh lime juice, and season with salt and ground black pepper to taste.
Ladle the soup into bowls, and garnish with chopped fresh cilantro if desired.
Serve hot and enjoy your flavorful Black Bean and Corn Soup!
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 16.3 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1473 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
