Corn and Kidney Bean Soup
Warm your soul with this vibrant and hearty Corn and Kidney Bean Soup, a one-pot wonder brimming with robust flavors and wholesome ingredients. This vegan-friendly recipe combines creamy kidney beans, sweet bursts of corn, and juicy diced tomatoes, all enveloped in an aromatic broth seasoned with smoky paprika, earthy cumin, and fragrant oregano. In just 35 minutes, you’ll have a comforting bowl of goodness that’s perfect for weeknight dinners, meal prepping, or a satisfying lunch. Garnish with fresh cilantro and a squeeze of tangy lime juice for an extra layer of freshness. Quick to prepare, packed with plant-based protein, and naturally gluten-free, this soup is a nourishing crowd-pleaser that warms you from the inside out!
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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
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1.5 cups frozen or fresh corn kernels
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 4 pieces lime wedges (optional for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and diced red bell pepper. Cook for another 2 minutes until the garlic is fragrant and the bell pepper begins to soften.
Sprinkle in the ground cumin, paprika, and dried oregano. Stir constantly for 30 seconds to toast the spices.
Pour in the vegetable broth, canned diced tomatoes (with their juices), kidney beans, and corn. Stir to combine.
Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15 minutes.
Season the soup with salt and black pepper, adjusting to taste.
Remove the pot from heat and ladle the soup into bowls.
Garnish with chopped cilantro, if desired, and serve with lime wedges for a burst of freshness.
Nutrition Facts
Calories |
1593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4460 mg | 194% | |
| Total Carbohydrate | 243.5 g | 89% | |
| Dietary Fiber | 55.6 g | 199% | |
| Total Sugars | 59.3 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 5434 mg | 116% | |
*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.
