Latin-Spiced Black Bean and Corn Soup
A hearty, warming soup brimming with black beans and sweet corn accented by smoky spices and fresh lime. This latin american-inspired soups (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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Stir in 1 teaspoon smoked paprika and 1 teaspoon ground cumin, cooking for 1 minute until the spices bloom.
- 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.
- Step 4: Reduce heat to low and simmer the soup uncovered for 20 minutes until flavors meld and the soup thickens slightly.
- 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.
Frequently asked questions
How long does Latin-Spiced Black Bean and Corn Soup take to make?
Total time is about 40 minutes (10 min prep + 30 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 Latin-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 black beans from drying out.
Can I substitute ingredients in Latin-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 Latin-Spiced Black Bean and Corn Soup 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.
Is Latin-Spiced Black Bean and Corn Soup vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Easy to make and so flavorful. Great for a cold day.
- ★★★★★
This soup is a perfect blend of spices! Made it for my kids and they loved the corn.
- ★★★★★
Loved it! The black beans and corn combo is divine. Will make again.
