Cajun-Spiced Black Bean and Corn Soup
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 soups (vegetarian) ready in about 45 minutes pairs olive oil, medium, diced yellow onion, medium, diced 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
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Step 2: Add 1 medium diced yellow onion and 1 medium diced red bell pepper, sauté for 5 minutes until softened and fragrant.
- Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic.
- 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.
- Step 5: Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25 minutes to develop flavors.
- 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.
- Step 7: Adjust seasoning to taste and ladle the soup into bowls.
- Step 8: Garnish each serving with 1/4 cup chopped fresh parsley and serve with lime wedges to squeeze over the soup for brightness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cajun-Spiced Black Bean and Corn Soup take to make?
Total time is about 45 minutes (10 min prep + 35 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 Cajun-Spiced Black Bean and Corn Soup?
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 olive oil from drying out.
Can I substitute ingredients in Cajun-Spiced Black Bean and Corn Soup?
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 Cajun-Spiced Black Bean and Corn Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
Is Cajun-Spiced Black Bean and Corn Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
