Cumin-Scented Black Bean Soup with Corn
A hearty, smoky soup featuring slow-simmered black beans, corn, and warm cumin notes. This latin american-inspired soups ready in about 60 minutes pairs (15 ounces) black beans, corn kernels, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 ounces) black beans
- 1 cup corn kernels
- 1 medium onion
- 2 stalks celery
- 3 cloves garlic
- 1 teaspoon cumin seeds
- 4 cups chicken stock
- 1 can (14.5 ounces) diced tomatoes
- 1/2 teaspoon chili powder
Instructions
- Step 1: Finely chop onion, celery, and garlic. Heat 1 tablespoon olive oil in a large pot over medium heat, then add cumin seeds and toast for 1 minute until aromatic.
- Step 2: Add chopped onion, celery, and garlic, sautéing for 5 minutes until softened and translucent.
- Step 3: Stir in diced tomatoes, black beans (with liquid), corn, chicken stock, and chili powder. Bring to a simmer, then reduce heat to low and cover.
- Step 4: Simmer uncovered for 30 minutes, stirring occasionally, until flavors meld and soup thickens slightly.
- Step 5: Remove from heat and let rest 10 minutes before serving hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cumin-Scented Black Bean Soup with Corn take to make?
Total time is about 60 minutes (20 min prep + 40 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 Cumin-Scented Black Bean Soup with 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 (15 ounces) black beans from drying out.
Can I substitute ingredients in Cumin-Scented Black Bean Soup with 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 Cumin-Scented Black Bean Soup with 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 Cumin-Scented Black Bean Soup with 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.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Very good for a 40-minute recipe. Would bump up the spice level though.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
