Roasted Corn and Black Bean Soup

This corn and black bean soup is hearty, colourful and full of flavour. Sweet roasted corn, tender black beans and lots of fresh vegetables come together in a light, spiced broth. Finished with fresh coriander, a squeeze of lime and a sprinkle of cheese, it’s a nourishing soup that’s just as good for a quick weeknight dinner as it is for meal prep.

This Southwestern-style corn and black bean soup is inspired by both American and Mexican cooking. Corn and beans are staples of Tex-Mex cuisine, showing up in everything from chilli to burritos and hearty stews. This recipe brings those flavours together in one warming bowl – sweet corn, creamy beans, and a touch of spice for a soup that’s both wholesome and comforting.

Ingredients for Corn and Black Bean Soup

This recipe is made with simple, wholesome ingredients you’ll find in most kitchens:

• Black beans – canned beans keep this recipe quick and easy.
• Corn – fresh corn cut from the cob and roasted, or frozen corn (thawed) if that’s easier.
• Vegetables – onion, celery and red pepper create a flavourful base.
• Seasonings – garlic, cumin, a chilli spice mix and tomato paste for warmth and depth.
• Broth – chicken broth for a classic version, or swap for vegetable broth for a vegetarian soup.
• Finishing touches – fresh coriander, lime wedges and a little cheese to garnish.

Using Dried Beans Instead of Canned

If you’d like to make this corn and black bean soup with dried beans, it takes a little extra time but adds wonderful flavour and texture.Soaking black beans before cooking makes them tender, cuts down the cooking time and helps them hold on to more of their nutrients. It also breaks down the natural sugars in the beans that can cause digestive discomfort. To soak, place the beans in a large bowl and cover them generously with water, as they will double or even triple in size. Let them sit for at least four hours, though overnight soaking is ideal and will reduce the cooking time significantly.

Once soaked, drain and rinse the beans, then place them in a large pot with fresh water. Bring to a boil, reduce to a gentle simmer and cook, partially covered, until the beans are tender but still hold their shape—usually 45 minutes to 2 hours depending on their age.

How to Make This Corn and Black Bean Stew

To make this corn and black bean stew, start by roasting the corn with a little olive oil and salt until it turns lightly golden. Meanwhile, sauté onion, celery and red pepper in a large pot until tender, then stir in garlic, spices and tomato paste until fragrant. Add the black beans and broth, letting the soup simmer gently so the flavours meld together. Finally, fold in the roasted corn, finish with fresh coriander and serve hot with cheese and lime for the perfect Tex-Mex comfort food.

This spicy black bean and roasted corn soup is a great make ahead soup that can be made a day in advance. The flavor actually improves if the flavors are allowed to meld for a day. Serve with your favorite ciabatta bread for a tasty meal.

If you love this corn and black bean soup, you’ll want to try these recipes too:

• Panzanella with Grilled Corn – a fresh Italian bread salad with a summery twist.
• Black Bean Corn Salad – light, zesty and perfect for summer.
• Corn Chowder – creamy and comforting.
• Corn Soup with Coconut Milk – exotic and flavourful.
• Tomato Avocado Corn Salad – colourful and refreshing.

5 from 1 vote

Print

Roasted Corn and Black Bean Soup

This corn and black bean soup is hearty and wholesome, bursting with flavour from oven-roasted corn, tender beans, fresh vegetables and warm spices.

Course Soup

Category TexMex

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4

Autor Elle

Ingredients

• 1 x 400 g can black beans, rinsed and drained
• 2 cups fresh corn, cut fresh from cob (about 3 cobs) or frozen corn kernels (thawed)
• 2 tablespoon olive oil
• 2 small yellow onions, finely chopped
• 1 stalk of celery, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic minced
• 1 teaspoon ground cumin
• 2 teaspoons chili powder (plus more to taste)
• 1 fresh red chili pepper, seeded and membranes removed, then diced
• 2,5 tablespoons tomato paste
• 2 cups chicken broth
• 1 bunch cilantro, chopped
• sea salt and freshly ground pepper, to taste
• grated cheddar cheese, garnish
• 1 lime, cut into wedges, for serving

Method

1. Preheat the oven to 375ºF / 190ºC and line a baking sheet with parchment paper.

2. Toss the corn kernels with 1 tablespoon of the olive oil. Spread evenly on the baking sheet and sprinkle with sea salt. Bake for 25 to 30 minutes, stirring a couple of times, until the corn just starts to brown a little bit.

3. Meanwhile, in a large saucepan, heat 1 tablespoon oil over medium heat. Add onion, celery and red pepper, cook until translucent, about 4 minutes. Add garlic, cumin, chili powder, chili, and tomato paste. Cook, stirring often, until fragrant, about 2 minutes.

4. Stir in the black beans and chicken broth and simmer for 10 minutes. Add more water or chicken broth for a soupier consistency, if desired. Taste and adjust seasoning, with more salt or chili powder, as desired.

5. Add corn and simmer until heated through, about 3-5 minutes. Stir in the chopped cilantro. Divide soup among 4 bowls and garnish each portion with grated cheese and lime wedges. Serve hot. Enjoy!

Notes

• For even more flavour, I recommend using a chilli con carne spice blend. Look for one that includes smoked paprika, cocoa, oregano, rosemary, mild chilli and pepper. It adds a lovely depth and warmth to the soup. Just choose a brand you like best.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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