Cajun-Spiced Black Bean and Corn Soup

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A hearty, smoky soup featuring black beans and sweet corn with a robust Cajun spice blend, perfect for warming up after an active day outdoors. This American-inspired soup recipe (vegetarian), ready in about 45 minutes, pairs olive oil, yellow onion, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, 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

• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 3, minced garlic cloves
• 2 cans (15 oz each), drained and rinsed canned black beans
• 1 1/2 cups frozen corn kernels
• 4 cups vegetable broth
• 2 tbsp cajun seasoning
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh parsley
• for serving lime wedges

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Step 2: Add 1 medium diced yellow onion and 1 medium diced red bell pepper, sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic.
4. Step 4: Add 2 cans (15 oz each) drained and rinsed black beans, 1 1/2 cups frozen corn kernels, 4 cups vegetable broth, 2 tbsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25 minutes to develop flavors.
6. Step 6: Using an immersion blender, puree about half the soup until slightly thickened but still chunky, or transfer half the soup to a blender and pulse, then return to the pot.
7. Step 7: Adjust seasoning to taste and ladle the soup into bowls.
8. Step 8: Garnish each serving with 1/4 cup chopped fresh parsley and serve with lime wedges to squeeze over the soup for brightness.