Oaxacan-Style Black Bean Soup with Charred Corn
A vibrant, earthy soup where slow-simmered black beans meet smoky charred corn and traditional Mexican spices. This mexican-inspired soups (vegetarian) ready in about 120 minutes pairs ears, kernels cut off corn on the cob, (75g) diced white onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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 cup (200g), soaked overnight dried black beans
- 2 ears, kernels cut off corn on the cob
- 1/2 cup (75g) diced white onion
- 3, minced garlic cloves
- 1/2 tbsp diced chipotle peppers in adobo
- 1/2 tsp cumin seeds
- 1 cup (150g) diced tomato
- 4 cups (960ml) vegetable stock
- 2 lime wedges
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Drain soaked beans, then simmer in vegetable stock with cumin seeds for 1.5 hours until beans are tender and broth is creamy; skim off any foam.
- Step 2: Char corn kernels in a dry skillet over medium-high heat for 3 minutes until slightly blackened, then transfer to a bowl.
- Step 3: In a separate pot, sauté onions and garlic until golden; add chipotle peppers and tomato, cooking 2 minutes until fragrant, then stir into bean broth; simmer 10 minutes more until flavors meld, then stir in charred corn and cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oaxacan-Style Black Bean Soup with Charred Corn take to make?
Total time is about 120 minutes (15 min prep + 105 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 Oaxacan-Style Black Bean Soup with Charred 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 (75g) diced white onion from drying out.
Can I substitute ingredients in Oaxacan-Style Black Bean Soup with Charred 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 Oaxacan-Style Black Bean Soup with Charred 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.
Is Oaxacan-Style Black Bean Soup with Charred Corn 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
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
