Hey there, fellow soup lovers! Today I’m sharing one of my favorite vegetarian soup recipes: Black Bean, Corn and Tomato Soup.
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Full of black beans, tomatoes, corn, onions and jalapeños… you just can’t go wrong with this hearty soup. And the best part??? This soup comes together in just 30 minutes. 🙂
What a crazy week already! Here on the coast of North Carolina, we’re gearing up for dreaded Hurricane Irma… she’s a BEAST! Growing up on the coast, I’m used to hurricanes and we normally just ride them out. It’s one of the prices we pay for living in such a beautiful place. But I’m scared of Irma.
We’ve gotten all of our supplies, my car is full of gas and we have plenty of food. I made sure to buy extra dog food for Baby, too. You just can’t be too prepared!
So in the meantime, I’ve been eating on this comforting soup while gearing up (the leftovers are even better the next day!).
If you’re in Irma’s path, I’m wishing you comfort and safety for you and your loved ones.
Print
Black Bean, Corn and Tomato Soup
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 medium jalapeño pepper, seeded and chopped
- 1 tablespoon freshly minced garlic
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes and juices
- 1 (15-ounce) can corn kernels, drained
- 2 cups vegetable stock
- ¾ teaspoon chili powder
- ¼ teaspoon cumin
- ½ teaspoon salt (more or less, to taste)
- ½ teaspoon pepper (more or less, to taste)
- Optional: fresh chopped cilantro and sour cream, for topping
Instructions
- In a dutch oven or soup pot, heat oil over medium high heat. Add onion and jalapeño and sauté until soft, about 3-4 minutes.
- Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
- Add black beans, diced tomatoes with juices, corn, vegetable stock, chili powder, cumin, salt and pepper. Stir well to combine.
- Bring to a gentle boil and reduce heat to maintain a simmer. Cover and simmer for 15 minutes.
- Top with fresh chopped cilantro and/or sour cream, if desired.
Notes
Adapted from Food and Wine
- Prep Time: 10
- Cook Time: 20
I am making it right now!!
So easy…
Thank you, Debbie – I hope you enjoyed it!
I rarely leave reviews but this recipe has warranted one. I LOVE this soup. It’s the perfect mix of light and brothy but satisfying. I came down with a cold and didn’t have a lot of ingredients at home to make anything – or so I thought – I stumbled across this and whipped it together in about an hour. I am obsessed. The only thing I did different was using a chipotle chili powder because I didn’t have any normal.
Would mixed chili beans be a good substitute?
Hi Emily, I can’t say with certainty because I haven’t tested this recipe with chili beans, but wouldn’t hesitate to try… let us know how it turns out if you try it!
I used the mixed chili beans and it turned out great! I also chopped up some whole peeled tomatoes since I didn’t have a can of diced tomatoes, used frozen corn instead of canned corn, and chicken stock instead of vegetable stock. My husband added some cayenne and pepper to his serving for extra spice. So quick and easy and tastes FANTASTIC! We will definitely be making this again! Thank you! 🙂
So glad to hear it turned out great… thank you so much for sharing, Emily! 🙂
MADE THIS, QUICK AND EASY, ADDED SEVERAL DIFFERENT BEANS, CELERY AND CARROTS, EVERYBODY IN THE HOUSE LOVED IT, THANKS FOR THE RECEIPES AMY.
★★★★★
Thanks, Donald – Glad to hear you and your family enjoyed it! 🙂
super easy and super yummy on a cold night
Thanks for the recipe I am making it right meow!
★★★★
Hope you enjoy, Rubina! 🙂
I hope you are OK ❤️
Thanks so much, Sue. I think we’ve probably (hopefully) dodged a big bullet here in NC… prayers going up for Florida!!!