Latin-Spiced Black Bean and Corn Soup

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A hearty, warming soup brimming with black beans and sweet corn accented by smoky spices and fresh lime. This Latin American-inspired soup recipe (vegetarian, gluten free), ready in about 40 minutes, pairs black beans, corn kernels, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 cooked or canned, drained and rinsed black beans
• 1 cup, fresh or frozen corn kernels
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 4 cups vegetable broth
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish 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 tablespoons olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 3 minced garlic cloves; sauté for 5 minutes until softened and fragrant.
2. Step 2: Stir in 1 teaspoon smoked paprika and 1 teaspoon ground cumin, cooking for 1 minute until the spices bloom.
3. Step 3: Add 2 cups cooked black beans, 1 cup corn kernels, and 4 cups vegetable broth to the pot. Increase heat to medium-high and bring to a boil.
4. Step 4: Reduce heat to low and simmer the soup uncovered for 20 minutes until flavors meld and the soup thickens slightly.
5. Step 5: Remove from heat and stir in 2 tablespoons fresh lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Ladle into bowls and garnish each with 1/4 cup chopped fresh cilantro.