Venezuelan Style Black Bean and Corn Soup
A hearty, spiced black bean soup with sweet corn and a touch of smoky paprika, perfect for a comforting meal. This latin american-inspired soups (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
Instructions
- Step 1: Rinse 1 cup dry black beans and soak in water overnight or at least 6 hours. Drain.
- 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.
- 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.
- Step 4: Stir in 1 tsp ground cumin and 1 tsp smoked paprika, cooking for 1 minute until aromatic.
- 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.
- Step 6: Remove 1 cup of soup and puree until smooth, then stir back into the pot to thicken the soup.
- Step 7: Season with salt and pepper to taste, and stir in 1 tbsp lime juice.
- Step 8: Serve hot, garnished with 1/4 cup chopped fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Venezuelan Style Black Bean and Corn Soup take to make?
Total time is about 145 minutes (10 min prep + 135 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 Venezuelan Style 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 (dry) from drying out.
Can I substitute ingredients in Venezuelan Style 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 Venezuelan Style Black Bean and Corn Soup 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 Venezuelan Style Black Bean and Corn Soup vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
