Slow-Cooked Black Bean and Corn Soup with Cumin
A deeply savory bean soup simmered with sweet corn and warm cumin, perfect for chilly evenings. This mexican-inspired soups (vegetarian) ready in about 45 minutes pairs (15 oz), rinsed and drained black beans, (14.5 oz) diced tomatoes, corn kernels 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.
Ingredients
- 1 can (15 oz), rinsed and drained black beans
- 1 can (14.5 oz) diced tomatoes
- 1 cup corn kernels
- 1, finely chopped onion
- 2 cloves, minced garlic
- 1 tsp ground cumin
- 4 cups vegetable broth
- 1 bay leaf
- to taste salt
- to taste pepper
- 2 tbsp, chopped (optional) fresh cilantro
Instructions
- Step 1: In a large pot, combine 1 onion (finely chopped), 2 cloves garlic (minced), and 1 tsp ground cumin. Sauté over medium heat for 3 minutes until fragrant, stirring constantly.
- Step 2: Add 1 can (15 oz) rinsed and drained black beans, 1 can (14.5 oz) diced tomatoes, 1 cup corn kernels, 4 cups vegetable broth, and 1 bay leaf. Bring to a gentle simmer.
- Step 3: Cover and simmer on low heat for 30 minutes, stirring occasionally. Remove bay leaf and season with salt and pepper to taste. Garnish with 2 tbsp fresh cilantro if desired.
Frequently asked questions
How long does Slow-Cooked Black Bean and Corn Soup with Cumin take to make?
Total time is about 45 minutes (15 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 Slow-Cooked Black Bean and Corn Soup with Cumin?
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 (14.5 oz) diced tomatoes from drying out.
Can I substitute ingredients in Slow-Cooked Black Bean and Corn Soup with Cumin?
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 Slow-Cooked Black Bean and Corn Soup with Cumin 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 Slow-Cooked Black Bean and Corn Soup with Cumin 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
- ★★★★★
Easy to make and incredibly flavorful. The slow cooker really brings out the beans' richness. My whole family loved it.
- ★★★★★
This soup is a family favorite! The cumin gives it that authentic Mexican flavor without being overpowering. Served with warm tortillas, it's perfection.
- ★★★★☆
Cooked for 8 hours as the recipe said, but it took almost 10. The flavors were great though, so it was worth the wait.
