Smoky Black Bean and Corn Soup | Easy Vegan Soup Idea

Smoky Black Bean and Corn Soup | Easy Vegan Soup Idea

Smoky Black Bean and Corn Soup Recipe

An easy vegan soup idea, this Smoky Black Bean and Corn Soup is a colorful bowl made with black beans, sweet corn, tomatoes, peppers and warm spices in a tomato-rich broth. It comes together in one pot and works beautifully for lunch, dinner or a make-ahead meal with simple toppings on the side.

Servings: 4 to 6 Prep Time: 15 minutes Cook Time: 30 minutes

Ingredients

• 1 tbsp. (15 ml.) olive oil

• 1 medium yellow onion, chopped

• 1 red bell pepper, chopped

• 1 medium carrot, diced

• 3 garlic cloves, minced

• 1 tbsp. (16 g.) tomato paste

• 1 tsp. smoked paprika

• 1 tsp. ground cumin

• ½ tsp. chili powder

• ¼ tsp. dried oregano

• ¼ tsp. fine sea salt, plus more to taste

• Freshly ground black pepper, to taste

• 1 can (14.5 oz. / 411 g.) diced tomatoes, with juices

• 3 cups (720 ml.) vegetable broth

• 2 cans (15 oz. / 425 g. each) black beans, drained and rinsed

• 1 ½ cups (210 g.) corn kernels, fresh or frozen

• 1 tbsp. (15 ml.) fresh lime juice, plus more to taste

For Serving

• Chopped fresh cilantro

• Lime wedges

• Sliced avocado

• Crushed tortilla chips

• Thinly sliced green onions

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper and carrot. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.

2. Add the garlic and tomato paste. Cook for 1 minute, stirring often, until the tomato paste darkens slightly and coats the vegetables.

3. Stir in the smoked paprika, cumin, chili powder, oregano, salt and black pepper.

4. Add the diced tomatoes, vegetable broth, black beans and corn. Stir well, scraping up any flavorful bits from the bottom of the pot.

5. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 20 minutes, stirring occasionally. The broth should become slightly thick and tomato-rich while the beans and corn stay visible and chunky.

6. For a thicker texture, mash a small portion of the beans against the side of the pot with a spoon, or briefly blend about 1 cup (240 ml.) of the soup and stir it back in.

7. Stir in the lime juice. Taste and adjust with more salt, black pepper or lime juice, if needed.

8. Ladle into bowls and finish with cilantro, lime wedges, avocado, crushed tortilla chips or green onions.

Make It Yours

• For more heat, add 1 diced jalapeño with the onion and bell pepper, or stir in a pinch of crushed red pepper with the spices.

• For a sweeter flavor, use fire-roasted corn or add an extra ½ cup (70 g.) corn kernels.

• For a heartier meal, stir in 1 cup (185 g.) cooked brown rice or quinoa during the last few minutes of cooking.

• For a creamier soup without losing the chunky look, blend 1 cup (240 ml.) of the soup with 2 tbsp. (30 g.) plain unsweetened plant-based yogurt or cashew cream, then stir it back into the pot.

Kitchen Notes

• The soup should be brothy but not thin. Simmering uncovered helps the tomato base concentrate slightly, giving the soup enough body to hold the beans, corn and vegetables in every spoonful.

• Frozen corn can be added straight to the pot.

• Fresh corn gives the soup a brighter, sweeter bite when it is in season.

• If making this ahead, wait to add the lime juice until reheating so the flavor stays fresh.

Pairs Well With

Serve this soup with warm tortillas, brown rice, cilantro-lime quinoa, avocado toast, a simple green salad, baked tortilla chips or roasted sweet potatoes.