Slow-Cooked Black Bean Soup with Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, protein-packed soup simmered with black beans, corn, and aromatic vegetables for a comforting meal. This mexican-inspired soups (vegetarian) ready in about 75 minutes pairs black beans, corn, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

★ 4.5 (13 ratings) Prep: 15 min Cook: 60 min Serves 6 Mexican cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a slow cooker, combine 2 cans black beans, 1 cup frozen corn, 1 diced onion, 3 minced garlic cloves, 2 diced celery stalks, and 1 diced carrot.
  2. Step 2: Add 4 cups chicken broth, 1 tsp cumin, 1/2 tsp chili powder, and salt to taste. Stir to combine.
  3. Step 3: Cook on low for 6 hours or high for 3 hours until vegetables are tender and flavors meld.
  4. Step 4: Stir in 1/4 cup chopped cilantro just before serving.
  5. Step 5: Serve hot with a dollop of sour cream if desired.

Frequently asked questions

How long does Slow-Cooked Black Bean Soup with Corn take to make?

Total time is about 75 minutes (15 min prep + 60 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 Soup with 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 black beans from drying out.

Can I substitute ingredients in Slow-Cooked Black Bean Soup with 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 Slow-Cooked Black Bean Soup with Corn 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 Slow-Cooked Black Bean Soup with 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.

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