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This Easy Black Bean and Corn Soup is so hearty and easy to make! With only a few ingredients, this soup can be ready in 30 minutes! Garnish with cheese, onions or avocado!
Ingredients Needed For Easy Black Bean and Corn Soup
- olive oil
- yellow onion or red onion
- red bell pepper
- black beans
- salsa verde or tomatillo salsa
- vegetable stock
- frozen sweet corn
- garlic powder
Kitchen Tools Used In This Recipe
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This soup is so flavorful and super easy to make! In a stock pot, heat olive oil over medium heat. Add in the diced onion and diced red pepper.Cook for about 7 – 10 minutes until the onions and peppers are slightly soft but not mushy.
Add the drained and rinsed black beans and salsa. Stir to incorporate. Then stir in the vegetable stock and frozen corn.
Depending on the black beans and vegetable stock you use, you may need to add salt if desired.
Bring to a low boil and cook for about 15 – 20 minutes. For a thicker creamy texture, use an immersion blender and give the soup 3 – 4 zaps in the pot to thicken the soup. This will not puree all the beans but about half of them. You can also puree the entire pot for a smooth and creamy soup.
If you don’t have an immersion blender, you can scoop about half the soup into a conventional blender, pulse and then add back to the pot. Of course, you can choose to not blend the beans at all!
Serve immediately or freeze in individual servings for meal prep.
Hope you enjoy!
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Easy Black Bean and Corn Soup
Ingredients
- 1 tbsp olive oil
- 1/2 yellow onion or red onion, diced
- 1 red bell pepper, diced
- 3 cans black beans, drained and rinsed
- 1 jar salsa verde or tomatillo salsa (about 16 oz)
- 2 cups vegetable stock
- 1 cup frozen sweet corn
- 1 tsp garlic powder
Instructions
- In a large pot, heat olive oil over medium heat.
- Add in the diced onion and diced red pepper.
- Cook for about 7 – 10 minutes until the onions and peppers are slightly soft but not mushy.
- Add the drained and rinsed black beans and the salsa, stir.
- Then stir in the vegetable stock and frozen corn.
- Bring to a low boil and cook for about 15 minutes.
- If desired, use an immersion blender and give the soup 3 – 4 zaps in the pot to thicken the soup, but the soup will still be chunky.
- Serve immediately or freeze in individual servings for meal prep.
- Enjoy!