BLACK BEAN AND SWEETCORN SMOKY STYLE SOUP
This vibrant Black Bean and Sweetcorn Smoky Style Soup delivers a delightful fusion of creamy black beans and sweetcorn kernels, uplifted by smoky paprika and zingy red onion. It’s a nourishing, one-pot vegan soup that’s simple to make yet bursting with flavour, which is perfect for busy weekday lunches or cosy and comforting dinners. This smoky style soup is packed with plant-based protein, fibre, vitamins and minerals. This soup supports digestion and sustained energy. The smoked paprika adds a gentle warmth, while crisp red onion brings freshness. Serve this smoky soup solo or with crusty bread, avocado slices or tortilla shards. This Black Bean and Sweetcorn Smoky Style Soup is made with minimal ingredients and maximum impact. This soup offers a beautifully balanced taste and texture in every spoonful. It’s an adaptable, healthy and deeply satisfying bowl that will become a go-to in any kitchen.
RECIPE CATEGORY
Lunch, Dinner
SERVING SIZE
1
CUISINE
Mexican
PREPARATION/TECHNIQUES
One‑Pot Wonders
OCCASION/HOLIDAY
Summer, Winter, Spring
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan
DISH TYPE
Soup / Stew
INGREDIENTS
Here is a list of ingredients for the preparation of Black Bean and Sweetcorn Smoky Style Soup:
- 86 grams | 3.03 ounces | ½ cup black beans
- 40 grams | 1.41 ounces | ¼ cup sweetcorn
- 240 milliliters | 8.12 fluid ounces | 1 cup water or broth
- 10 grams | 0.35 ounces | 1 tablespoon chopped red onion
- 5 grams | 0.02 ounces | ¼ teaspoon smoked paprika
FULL NUTRITIONAL INFORMATION
- Calories: 159 kilocalories
- Fat: 1.0 grams
- Saturated Fat: 0.2 grams
- Carbohydrate: 27.6 grams
- Sugar: 2.6 grams
- Fibre: 7.8 grams
- Sodium: 540 milligrams
- Protein: 9.1 grams
- Calcium: 50 milligrams
- Potassium: 480 milligrams
- Iron: 2.2 milligrams
PREPARATION
These steps are followed for the preparation of Black Bean and Sweetcorn Smoky Style Soup:
- Sauté Onion: Place a saucepan over medium heat and add a teaspoon of olive oil if desired. Stir in the chopped red onion and cook gently until softened and fragrant, about 2 minutes.
- Combine Beans And Liquid: Add the black beans to the pan and pour in the water or broth. Stir well to combine and allow the beans to begin heating through, about 2 minutes.
- Add Sweetcorn And Paprika: Stir in the sweetcorn kernels and sprinkle the smoked paprika. Mix thoroughly so the flavours distribute evenly, about 1 minute.
- Simmer The Soup: Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer while stirring occasionally until the beans are tender and the flavours meld, about 10 to 12 minutes.
- Season And Serve: Taste the soup and adjust with salt and pepper if needed. Ladle into a serving bowl and enjoy hot, about 2 minutes.
PREPARATION TIME
3 minutes
COOKING TIME
19 minutes
TIPS
Here are some helpful tips for Black Bean And Sweetcorn Smoky Style Soup:
- Bean Quality: Use well-rinsed cooked beans to reduce sodium and enhance texture.
- Sweetcorn Choice: Frozen or fresh sweetcorn offers better flavour than canned.
- Heat Control: Simmer gently to preserve bean shape and sweetness.
- Smoky Flavour: Add a pinch more smoked paprika if you enjoy smokiness.
- Thickening Tip: Mash a few beans against the pot side for added creaminess.
VARIATIONS
- Add Vegetables: Stir in diced bell peppers or zucchini for variety and colour.
- Spice Boost: Mix in a pinch of chilli flakes, cumin or chipotle powder.
- Herb Change: Swap coriander garnish for parsley or chives.
- Creamy Option: Swirl in coconut cream or dairy-free yoghurt for richness.
- Grain Addition: Serve over cooked rice, quinoa or barley for a heartier meal.
PREPPING AND STORAGE
- Refrigeration: Cool fully and store in a sealed container in the refrigerator for up to 4 days.
- Freezing: Portion into airtight containers and freeze for up to 2 months. Thaw overnight before reheating.
- Make-Ahead Tip: Flavours deepen when left overnight, ideal for meal preparation and leftover lunches.
