This Black Bean and Corn Soup was inspired by a local restaurant. This soup is filled with good wholesome vegetables that will warm you up on a cold day.

It’s officially soup season according to my inner fall clock. And I’m kicking of soup season with my newest, favorite-ist and uber delicious… black bean and corn soup. I really should call it black bean soup with sweet corn, charred red pepper and poblano with fire roasted tomatoes soup but I’m thinking that might be a smidgen over the top.

Black Bean and Corn Soup l SimplyScratch.com

Wanna know what else it’s time for? Another Pampered Chef giveaway! And you don’t want to miss out on this one it’s from their new product line! The giveaway details at the end of the post but first let’s talk about soup. Last week my wonderful friend Nichole and I had lunch at one of my favorite restaurants The Clarkston Union. SIDENOTE: I need to get out more. We both ordered the soup of the day, black bean and corn {who wouldn’t!?} and it is absolutely without a doubt AMAZING. As I shoveled the soup into my mouth and in between gabbing about life, I cataloged the ingredients, flavors and textures of this soup and started recipe developing asap.

ingredients

Let me just tell you figuring out this soup wasn’t easy. When I asked her about what she thought was in the soup we had conflicting ingredients. I said those red chunks are red bell pepper, right? Nichole said tomato. I said do you taste the poblano pepper… she’s like uhh I think that’s green pepper Laurie.

GAH? Which is it? I thought about asking the waitress. I do that all the time, it’s probably obnoxious. But I thought against it and so  I guess this won’t be a complete copy cat recipe because it’s not likely the chef is going to hand over his recipe to little ol me, but it’s still darn delicious and I got to make it in my Pampered Chef Rockcrok Dutch oven. Boom!

pepper collage

Start by charring some peppers. One red bell and one poblano. I did mine on the grill. Preheat it to medium-high, spritzed the peppers with a little olive oil and grilled them until the skin bubbled and blistered. The whole thing took about 15 minutes. Then I threw them into a bowl and covered it with plastic wrap so the steam could work its magic in between the flesh and skin of the peppers.

peppers steamed

After about 15 minutes it was time to peel these beauties.

peel

The skin should easily peel away. I like to keep a garbage bowl nearby so I can chuck the skin, seeds and stems in it as I go.

slice and dice collage

After the peppers are peeled and seeded I sliced them into strips and then diced them into cubes.

celery, onion and garlic

Slice up 2-4 celery ribs {about a cup}, a medium white onion and 5-6 cloves of garlic.

smashed beans

I emptied all the cans of black beans into one bowl, then I measured out about 1 1/2 cups of beans and put them in a different bowl and used my Pampered Chef mix ‘n chunk and smashed them up. This is going to thicken the soup later, so set those smashed beans off to the side for a moment.

olive oil and saute

In my 4 quart Rockcrock on medium-low heat, I added a tablespoon of olive oil and threw in the celery, onions and garlic.

spices

Once the vegetables start to soften I add in the two teaspoons of cumin, 3/4 teaspoon of chipotle pepper and 1/4 teaspoon of smoked paprika.

black pepper - stir

Gave those a stir and cooked for 1-2 minutes before adding lots of freshly ground black pepper. About 1/4 teaspoon.

roasted tomatoes, red pepper, poblano and sweet corn

Next add in the fire-roasted tomatoes, peppers, poblano and sweet corn.

the un-mashed beans

Add the black beans that are still whole…

veggie broth

The vegetable broth…

stir

And stir.

bubbling

Bring to a boil… reduce to a simmer…

smashed beans in

Add in the mashed beans, this will help thicken the soup a bit. Let’s face it; mashed black beans aren’t pretty, like at all.

salt

Season with salt. This is entirely to taste. I say about 1-1/2 teaspoons to 2. But you taste and add as you go.  

bring to a simmer

Cover and simmer for about 45 minutes.

Mexican three cheese

Meanwhile… I made the best quesadillas your lips will ever have the pleasure of wrapping themselves around. Mexican three cheese… that’s 1-2-3 cheeses. Lord have mercy.

quesadilla collage

Spray a large griddle or skillet and preheat to 350 or medium-ish heat. Lay down one tortilla and top with a little of both Chihuaua cheese and jack. Top with homemade pickled jalapenos {if you heart so desires} and top with the cotija. Layer another tortilla on top and when the bottom gets crispy and golden, flip. Sprinkle more cheese on the now crispy top and more jalapenos if you wish, and then another soft tortilla. Just like before, when the bottom gets crispy flip and griddle until golden.

Triple-cheese-triple-decker-quesadilla folks!

quesadilla

Cut into wedges and enjoy.

Black Bean and Corn Soup l SimplyScratch.com

This black bean and corn soup is fantastic. All the flavors from the soup I had at lunch the other day PLUS more. It reheats nicely so leftovers are a must… they might even be better than the day before because they’ve melded in the fridge over night.

Black Bean and Corn Soup l SimplyScratch.com

You guys have to make this black bean and corn soup! Smoky, vegetable loaded and total guilt-free when you pour yourself another bowl. I mean just look at those vegetables and beans. {Now there’s a sentence I never thought I’d say}

Now all you need is the perfect Dutch oven to whip up this kick-butt soup… don’t worry I got ya covered.

Pampered Chef loot collage

It’s giveaway time! What could you win? Well, one of you lucky SS friends could get a Rockcrok 4 quart Dutch oven PLUS a set of the bamboo cooking utensils {which I so happen to love} and the basic 4 piece nylon set! You know, so you can cook and serve and not scratch that beautiful pot!

What I loved about this pot is that once the soup has simmered, I put the lid on and turned it off and it kept the soup really warm until my husband came home from work for dinner. I said “let me heat you up some soup”… he lifted off the lid and he’s like “it’s still warm Laur”. We are talking about an hour later! I was thrilled beyond words at that moment! Also the lid and pot handles stayed relatively cool to touch throughout it being on the stove. This pot can go from freezer to oven to table. Bonus! To read more about these pans click here!

RULES TO ENTER: Simply leave a comment below telling me what you would make in your Rockcrok and you’re instantly entered to win! Only one entry per person. Winner must be a US resident and have a valid mailing address {sorry no P.O. Box!}. That’s it… The giveaway ends Sunday, October 20th and the winner will be announced via facebook and I will also send the winner an email on Monday the 21st! Good luck! I’m sorry this giveaway is closed.

 

Enjoy! And if you give this Black Bean and Corn Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Black Bean and Corn Soup l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Black Bean and Corn Soup  with Spicy Mexican Three Cheese Quesadillas
Yield: 10-12 servings

Black Bean and Corn Soup with Spicy Mexican Three Cheese Quesadillas

This soup is bursting at the seams with vegetables and flavor! There's sweet red bell and smoky poblano peppers, fire-roasted tomatoes, sweet corn and smashed black beans in veggie broth. Ground chipotle and cumin spice the soup perfectly, giving it warmth while fresh cilantro adds color and freshness. Serve with cheesy quesadillas for a complete meal!

Prep Time 1 hour
Cook Time 45 minutes
Additional Time 15 minutes
Total Time 2 hours

Ingredients

  • 1 medium red bell pepper
  • 1 poblano pepper
  • 4 (15 ounce) cans of black beans, un-drained, divided
  • 1 tablespoon of olive oil
  • 1 cup sliced celery
  • 1 medium white onion, diced
  • 5-6 cloves fresh garlic, chopped
  • 2 teaspoons ground cumin
  • 3/4 teaspoon ground chipotle pepper
  • 1/4 teaspoon smoked paprika
  • Black Pepper, to taste
  • kosher salt, to taste (for me it was about 1-1/2 to 2 teaspoons)
  • juice of half a lime
  • fresh cilantro, for garnish

Instructions

FOR THE PEPPERS:

  1. Preheat your grill to medium-high heat. Wash and pat dry a medium red bell pepper and poblano. Lightly spray them with olive oil. Once the grill is hot, set the peppers on the hottest part of your gill. Grill the peppers for 10-12 minutes, turning occasionally until the skin chars and blisters. Remove and place into a clean bowl and cover tightly with plastic wrap. Let the peppers sit for 15-20 minutes before removing. Peel the skin off, remove the stem and scrape out the seeds before dicing.

FOR THE SOUP:

  1. Place a cup and a half of the black beans into a bowl. Smash them with a fork until only small pieces of bean remain. Set it off to the side.
  2. In a 4 to 5 quart Dutch oven; heat a tablespoon of olive oil over medium-low heat. Add the celery, onion and garlic and saute until they're just starting to soften.
  3. Add the cumin, chipotle powder, smoked paprika and black pepper - about 1/4 teaspoon. Stir and cook for another minute or two. Next add in the fire-roasted tomatoes, the bell pepper, poblano and corn. Pour in the 4 cups of vegetable broth and the portion of beans that are left whole. Stir and bring to a boil.
  4. Pour in the smashed black beans and stir. Reduce the temperature to simmer, cover and cook for 45 minutes.
  5. Taste and add salt to your preference. Right before serving, stir in the lime juice.
  6. Garnish with freshly torn cilantro leaves.

Nutrition Information:

Yield:

10

Serving Size:

1 cup

Amount Per Serving: Calories: 66 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 121mg Carbohydrates: 12g Fiber: 3g Sugar: 4g Protein: 2g
3 Cheese Quesadillas
Yield: 4

3 Cheese Quesadillas

Three different types of cheese in one crispy, three-layered quesadilla!

Ingredients

  • 12 small (6-inch) flour tortillas
  • 4 ounces cotija cheese
  • 4 ounces chihuaua cheese, grated
  • 4 ounces Monterey Jack Cheese, grated
  • Pickled Jalapenos (optional)
  • olive oil, for pan or griddle

Instructions

FOR THE QUESADILLAS:

  1. Preheat your griddle to 350° and lightly spray or grease with olive oil.
  2. Lay down three tortillas and sprinkle a little of each of the cheeses over top {add pickled jalapenos if you like it spicy!}. Top each with a second tortilla and once the cheese has melted, flip. Sprinkle the remaining cheese over the crispy top and add the final flour tortilla. Once the bottom is crispy and golden, flip and cook until that side is crispy.
  3. Cut into wedges and enjoy!

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Nutrition Information:

Yield:

4

Serving Size:

1 quesadilla

Amount Per Serving: Calories: 395 Total Fat: 31g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 82mg Sodium: 903mg Carbohydrates: 9g Fiber: 1g Sugar: 0g Protein: 20g
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