Black Bean and Corn Soup
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This simple black bean and corn soup is a flavor-packed and hearty vegetarian soup packed with southwestern flavor for a comforting and nutritious meal.
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We’re at that point in the year when I find myself reaching for cozy meals more often. And while I love the heartiness of a good stew (like this vegan stew) or the comfort of skillet meals (like this chicken pot pie), there’s just something about a bowl of soup that feels like the perfect balance—light enough to enjoy without feeling weighed down, yet still warming and satisfying.
This vegetarian black bean soup is one of those perfect soups. It’s packed with vibrant, simple ingredients, and it always feels like a nice change of pace from the richer meals we tend to have as the weather cools down.
It’s also one of the healing, healthy soups I turn to when someone in the family is under the weather, just like this curried carrot ginger soup and this quick and easy chicken noodle soup.
The best part is that this black bean and corn soup comes together in no time with pantry staples, and leftovers also freeze really well. Whether it’s for a quick weeknight dinner or something to keep in the fridge for the next day, this soup recipe has become a favorite.
With this kind of hearty, mildly spicy soup, I find toppings to be essential. We love traditional Chipotle chicken soup garnishes on ours. Sour cream, avocado, cilantro, a little cheese, and a slice of lime. With a few tortilla chips on the side (or even without), it’s a full delicious meal.
Ingredient Notes
Olive Oil
I like to sauté the veggies in some olive oil, giving them a chance to soften and develop flavor before everything else goes in. You can also use some butter or any other oil you like.
Carrot, Celery, Onion
These three form the classic soup base, often called a mirepoix. I love the sweetness and color carrots add to this soup. They also give a bit of texture, balancing out the beans and corn perfectly.
Celery adds a subtle savory flavor and a nice crunch, and the onion forms the flavor foundation of the black bean and corn soup, adding a bit of sweetness and depth.
Any kind of onion works here—yellow, white, or red.
Jalapeño Peppers
These give the soup just a little kick. You can adjust the spice level by leaving in more or less of the seeds, or skip it altogether if you prefer a milder heat.
Garlic
Fresh garlic is always key. It adds a warm, savory undertone that complements the cumin and chili powder.
Cumin and Chili Powder
These spices are what give this black bean and corn soup its southwestern flavor. They add warmth and just the right amount of smokiness.
Dried Basil
A little unexpected in a soup like this, but it brings a subtle herbal note that brightens up the flavors.
Black Beans
The heart of this soup! I like to use canned beans for convenience, and they add a great source of protein and texture.
Vegetable Broth
This forms the base of your black bean and corn soup and brings everything together. I usually go with vegetable broth to keep it vegetarian, but chicken broth works just as well.
Fire-Roasted Tomatoes
These add a rich, slightly smoky flavor that complements the spices perfectly. If you can’t find fire-roasted, regular diced tomatoes work too.
Corn
Sweet corn pairs so well with the black beans and adds a little pop of sweetness and texture. I love using frozen corn for convenience but you can definitely use fresh corn as well. Canned corn works too.
Lime Juice
A squeeze of lime at the end is key to brightening up the soup and enhancing all the other flavors. Don’t skip this—it really makes a difference!
Cilantro
Fresh cilantro gives the soup a pop of freshness and ties all the flavors together. If you’re not a fan, you can leave it out or replace it with parsley.
Optional Toppings
Toppings are where you can really make this black bean and corn soup your own. Sour cream, avocado, cilantro, tortilla chips—anything goes!
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Step by Step Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the carrots, celery, onion, and jalapeno. Cook, stirring occasionally, until the onions soften and become translucent, about 5 minutes.
- Next, add the garlic, cumin, chili powder, basil, and a pinch of salt. Stir everything together and cook for another minute, letting the spices become fragrant.
- Add one can of black beans and the vegetable broth to the pot. Increase the heat to high, bringing the soup to a boil, then reduce the heat to medium-low. Let it simmer uncovered for about 10 minutes, or until the vegetables are tender.
- Purée the soup with an immersion blender, or in batches in a regular blender. You can make it perfectly smooth if you like, but I don’t worry too much about it.
- Stir in the second can of black beans, the fire-roasted tomatoes, and the corn. Let the soup simmer for another 5 minutes.
- Finish by stirring in the lime juice and cilantro, and serve hot with your favorite toppings. Season with salt and black pepper to taste.
Storage Instructions
Once your black bean and corn soup has cooled completely, transfer it to an airtight container. It will keep well in the refrigerator for up to 4-5 days. Reheat on the stovetop over medium heat or in the microwave until warmed through.
This soup freezes wonderfully! Let it cool completely, then transfer it to freezer-safe containers or bags. Be sure to leave some space at the top for expansion. It can be frozen for up to 3 months.
Recipe Variations
Add Protein: For a heartier version, stir in cooked shredded chicken, ground turkey, or cooked chorizo. This will give the soup extra depth and make it even more filling.
Spice it Up: If you love heat, consider adding more jalapeno or a dash of hot sauce. You can also include chopped chipotle peppers in adobo for a smoky, spicy twist.
Make it Creamy: For a creamier soup, stir in a splash of coconut milk or heavy cream just before serving. This will add richness while still complementing the flavors of the beans and corn.
Top with Crumbled Bacon: For a smoky, savory addition, sprinkle crispy crumbled bacon on top just before serving.
Add More Vegetables: Boost the nutrition by adding extra vegetables like bell peppers, zucchini, or spinach.
More Easy Soup Recipes
Yes, but you’ll need to cook them in advance. Make sure the beans are fully cooked and soft before adding them to the soup. Using dried beans adds more prep time but works well.
Yes! As long as you use vegetable broth and avoid any dairy-based toppings, this soup is completely vegan.
Yes, just sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours, then blend and add the remaining ingredients.
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Black Bean and Corn Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup carrots peeled and diced (about 2 medium carrots)
- 1 cup celery diced (about 2 large stalks)
- 1 cup onion diced (about 1 medium yellow, white or red onion)
- 2 jalapeno peppers seeded and diced
- 2 cloves garlic crushed
- 1 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- 2 15- oz cans black beans drained and rinsed
- 5 cups vegetable broth
- 1 14.5- oz can fire roasted tomatoes
- 2 cups frozen corn
- Juice of 1 lime
- ¼ cup cilantro chopped
- Optional toppings: sour cream cilantro, avocado, hot sauce, tortilla chips
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the carrots, celery, onion, and jalapeno, and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes.
- Stir in the jalapeno, garlic, cumin, chili powder, and basil, and salt, and cook for another minute.
- Stir in 1 can of black beans and the vegetable broth. Bring to a boil over high heat, and reduce the heat to medium-low. Let the soup simmer, uncovered, until the vegetables are tender, about 10 minutes.
- Using an immersion blender, purée the soup until smooth (alternately, transfer to a regular blender and return to the pot).
- Add the second can of black beans, the fire-roasted tomatoes, and the corn to the pot and simmer 5 minutes longer. Stir in lime juice and cilantro and serve hot with optional toppings.
