Creamy Potato Locro with Corn and Black Beans

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A hearty Ecuadorian-inspired soup featuring tender potatoes, sweet corn, and protein-rich black beans simmered in a rich broth. This Ecuadorian-inspired soup recipe (vegetarian), ready in about 55 minutes, pairs russet potatoes, yellow onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 2 medium, peeled and diced into 1/2-inch cubes russet potatoes
• 1 medium, finely chopped yellow onion
• 2 cloves, minced garlic
• 1, diced red bell pepper
• 1 cup, canned, drained and rinsed black beans
• 1 cup, frozen corn
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 2 tbsp olive oil
• to taste salt
• 2 tbsp, chopped fresh cilantro

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. Add 1 medium yellow onion, finely chopped, and 2 cloves garlic, minced, and cook for 3 minutes until fragrant and softened.
2. Step 2: Add 1 red bell pepper, diced, and cook for 2 minutes until slightly softened.
3. Step 3: Stir in 2 medium russet potatoes, peeled and diced into 1/2-inch cubes, 1 cup black beans, drained and rinsed, and 1 cup frozen corn. Mix well to coat with oil.
4. Step 4: Pour in 4 cups vegetable broth, bring to a simmer, cover, and cook for 25 minutes until potatoes are tender.
5. Step 5: Remove pot from heat and blend until smooth using an immersion blender (or transfer to a blender in batches).
6. Step 6: Return soup to pot and stir in 1/2 cup heavy cream. Simmer gently for 5 minutes until heated through, stirring occasionally.
7. Step 7: Season with salt to taste and garnish with 2 tbsp fresh cilantro before serving.