Cumin-Scented Corn and Black Bean Soup
A hearty, smoky soup featuring sweet corn, protein-packed black beans, and warm cumin notes for a comforting bowl. This mexican-inspired soups (vegetarian) ready in about 40 minutes pairs corn kernels, (15 oz) black beans, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 315 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 cups corn kernels
- 1 can (15 oz) black beans
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 tbsp cumin
- 1 medium onion
- 3 cloves garlic
- 2 tbsp olive oil
- 1/4 tsp cayenne pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and 3 minced garlic cloves, sautéing for 3 minutes until softened and fragrant.
- Step 2: Stir in 1 tbsp cumin and 1/4 tsp cayenne pepper, cooking for 1 minute until aromatic. Add 2 cups corn kernels, 1 can (15 oz) black beans (rinsed), 4 cups chicken broth, and 1 can (14 oz) diced tomatoes.
- Step 3: Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally, until flavors meld and soup thickens slightly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cumin-Scented Corn and Black Bean Soup 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 Cumin-Scented Corn and Black Bean 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 corn kernels from drying out.
Can I substitute ingredients in Cumin-Scented Corn and Black Bean 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 Cumin-Scented Corn and Black Bean 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 Cumin-Scented Corn and Black Bean 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.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
