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Black Bean and Corn Soup

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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!
Course Soups, Stews & Chilis
Cuisine Tex Mex
Keyword black bean, corn, poblano pepper, roasted red pepper, vegetarian
Prep Time 1 hour
Cook Time 45 minutes
Additional Time 15 minutes
Total Time 2 hours
Servings 12 servings
Calories 238
Author Laurie McNamara

Ingredients

  • 1 medium red bell pepper
  • 1 poblano pepper
  • 4 (15 ounce) cans black beans (do not drain) divided
  • 1 tablespoon of olive oil
  • 1 cup celery sliced
  • 1 medium white onion diced
  • 6 cloves garlic minced
  • 2 teaspoons ground cumin
  • 3/4 teaspoon ground chipotle pepper
  • 1/4 teaspoon smoked paprika
  • 1 (15 ounce) can diced fire-roasted tomatoes
  • 1 cup sweet corn frozen or fresh
  • 1 quart low-sodium vegetable broth
  • freshly ground black pepper to taste
  • kosher salt to taste (for me it was about 1½ to 2 teaspoons)
  • 1/2 lime juiced
  • fresh cilantro for garnish

Instructions

MAKE THE PEPPERS:

  • 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.

MAKE THE SOUP:

  • 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.
  • 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.
  • 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 vegetable broth and the portion of beans that are left whole. Stir and bring to a boil.
  • Pour in the smashed black beans and stir. Reduce the temperature to simmer, cover and cook for 45 minutes.
  • Taste and add salt to your preference. Right before serving, stir in the lime juice.
  • Garnish with freshly torn cilantro leaves.

Nutrition

Serving: 1cup | Calories: 238kcal | Carbohydrates: 42g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 67mg | Potassium: 623mg | Fiber: 14g | Sugar: 3g | Vitamin A: 633IU | Vitamin C: 24mg | Calcium: 64mg | Iron: 4mg