Sunday Lunch Bean Corn Soup
Wholesome, hearty, and bursting with flavor, this Sunday Lunch Bean Corn Soup is the ultimate comfort food to gather around the table with family. Packed with nutritious vegetables like carrots, celery, and red bell pepper, and loaded with the protein-rich goodness of kidney beans and black beans, this soup is as satisfying as it is nourishing. A smoky depth is added with paprika and cumin, while fresh thyme imparts an earthy aroma. Sweet frozen corn and a hint of optional baby spinach elevate this dish, making it both vibrant and healthy. Ready in just 45 minutes, this one-pot wonder is perfect for busy afternoons, offering a delicious balance of warmth and flavor. Serve with crusty bread or your favorite side salad for a cozy, complete meal. Perfect for a quick, family-friendly Sunday lunch!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 2 medium, diced carrot
- 2 sliced celery stalks
- 1 diced red bell pepper
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 15-ounce can, rinsed and drained canned kidney beans
- 1 15-ounce can, rinsed and drained canned black beans
- 1 cup frozen corn kernels
- 1 teaspoon fresh thyme leaves
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 3 cups (optional) baby spinach
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced carrot, sliced celery, and diced red bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables soften slightly.
Pour in the vegetable broth and canned diced tomatoes. Stir well to combine.
Add the rinsed and drained kidney beans and black beans, followed by the frozen corn kernels.
Season with fresh thyme, smoked paprika, ground cumin, salt, and black pepper. Stir to blend the spices into the soup.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
If using baby spinach, add it to the soup during the last 2-3 minutes of cooking and stir until wilted.
Taste the soup and adjust the seasonings if needed. Remove the pot from heat.
Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Serve warm with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3026 mg | 132% | |
| Total Carbohydrate | 224.6 g | 82% | |
| Dietary Fiber | 86.3 g | 308% | |
| Total Sugars | 19.7 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 707 mg | 54% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 5458 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.
