Black Bean Soup with Smoky Charred Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty soup featuring slow-simmered black beans and charred corn, with the comfort of a Puerto Rican home kitchen. This latin american-inspired soups 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.

Prep: 15 min Cook: 25 min Serves 4 Latin American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Add 2 minced garlic cloves and 1/2 tsp cumin, stirring for 1 minute until fragrant.
  3. 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.
  4. Step 4: Serve hot with a lime wedge on the side for squeezing over the top.

Frequently asked questions

How long does Black Bean Soup with Smoky Charred Corn take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Black Bean Soup with Smoky Charred Corn?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black beans from drying out.

Can I substitute ingredients in Black Bean Soup with Smoky Charred Corn?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Black Bean Soup with Smoky Charred Corn for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Black Bean Soup with Smoky Charred Corn?

Latin American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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