Black Bean Soup with Smoky Charred Corn
Hearty soup featuring slow-simmered black beans and charred corn, with the comfort of a Puerto Rican home kitchen. This Latin American-inspired soup recipe, ready in about 40 minutes, pairs black beans, corn kernels, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz) black beans
- 1 cup frozen corn kernels
- 1/2 cup diced onion
- 2 cloves minced garlic
- 1/2 tsp cumin
- 1/2 cup diced tomatoes
- 2 cups vegetable broth
- 1/2 cut into wedges lime
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Equipment for this recipe
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Instructions
- Step 1: Drain and rinse 1 can black beans. Heat a pot over medium heat, add 1/2 cup diced onion and cook for 5 minutes until soft.
- Step 2: Add 2 minced garlic cloves and 1/2 tsp cumin, stirring for 1 minute until fragrant.
- Step 3: Stir in 1 cup frozen corn kernels, 1/2 cup diced tomatoes, 1 can rinsed black beans, and 2 cups vegetable broth. Bring to a gentle simmer and cook uncovered for 20 minutes.
- Step 4: Serve hot with a lime wedge on the side for squeezing over the top.
