Venezuelan Style Black Bean and Corn Soup

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A hearty, spiced black bean soup with sweet corn and a touch of smoky paprika, perfect for a comforting meal. This Latin American-inspired soup recipe (vegan), ready in about 145 minutes, pairs black beans (dry), water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Ingredients

• 1 cup black beans (dry)
• 6 cups water
• 2 tbsp olive oil
• 1 medium, chopped onion
• 3, minced garlic cloves
• 1 medium, diced red bell pepper
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 1/2 cups corn kernels (fresh or frozen)
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Rinse 1 cup dry black beans and soak in water overnight or at least 6 hours. Drain.
2. Step 2: In a large pot, combine soaked black beans and 6 cups water. Bring to a boil, reduce heat to low, and simmer uncovered for 1 1/2 to 2 hours until beans are tender.
3. Step 3: While beans cook, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium chopped onion, 3 minced garlic cloves, and 1 diced red bell pepper. Sauté for 5 minutes until softened and fragrant.
4. Step 4: Stir in 1 tsp ground cumin and 1 tsp smoked paprika, cooking for 1 minute until aromatic.
5. Step 5: Add the sautéed vegetable mixture and 1 1/2 cups corn kernels to the pot with the beans. Simmer for another 15 minutes to meld flavors.
6. Step 6: Remove 1 cup of soup and puree until smooth, then stir back into the pot to thicken the soup.
7. Step 7: Season with salt and pepper to taste, and stir in 1 tbsp lime juice.
8. Step 8: Serve hot, garnished with 1/4 cup chopped fresh cilantro.