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Overhead view of a black bowl of black bean, corn and tomato soup by an orange napkin.

Black Bean, Corn and Tomato Soup


  • 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
  • 3/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt (more or less, to taste)
  • 1/2 teaspoon pepper (more or less, to taste)
  • Optional:  fresh chopped cilantro and sour cream, for topping


  1. 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.
  2. Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
  3. Add black beans, diced tomatoes with juices, corn, vegetable stock, chili powder, cumin, salt and pepper.  Stir well to combine.
  4. Bring to a gentle boil and reduce heat to maintain a simmer.  Cover and simmer for 15 minutes.
  5. Top with fresh chopped cilantro and/or sour cream, if desired.


Adapted from Food and Wine

  • Prep Time: 10
  • Cook Time: 20