BLACK BEAN AND SWEETCORN SOUP
This vibrant Black Bean and Sweetcorn 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, perfect for busy weekday lunches or cosy and comforting dinners. 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 it solo or with crusty bread, avocado slices or tortilla shards. 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
There are the following ingredients for Black Bean And Sweetcorn Soup:
- ½ cup cooked black beans
- ¼ cup sweetcorn kernels
- 1 cup water or vegetable broth
- 1 tbsp finely chopped red onion
- ¼ tsp smoked paprika
- 1 tsp olive oil (optional)
- Salt and pepper to taste (optional)
FULL NUTRITIONAL INFORMATION
- Calories: 195 kcal
- Fat: 5.7 g
- Carbohydrate: 29.4 g
- Sugar: 3.2 g
- Sodium: 849.8 mg
- Fiber: 9 g
- Protein: 9.2 g
- Calcium: 41.8 mg
- Iron: 2.3 mg
- Potassium: 456.8 mg
PREPARATION
These steps are followed for the preparation of Black Bean And Sweetcorn Soup:
- Heat Oil And Onion (Optional): Warm 1 tsp olive oil over medium heat, add chopped red onion, and cook for 2 minutes until slightly softened.
- Combine Beans And Liquid: Add the black beans and pour in the water or broth.
- Add Sweetcorn And Paprika: Stir in sweetcorn kernels and sprinkle smoked paprika, mixing well.
- Simmer: Bring to a gentle boil, then reduce heat and simmer for 10 to 12 minutes, stirring occasionally.
- Season And Serve: Taste and season with salt and pepper. Serve hot, optionally garnished with fresh coriander, avocado, or lime wedges.
PREP TIME
3 minutes
COOKING TIME
12 minutes
TIPS
- 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 Veggies: 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 fridge for up to 4 days.
- Freezing: Portion into airtight containers and freeze for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm on the hob with a little broth or microwave, stirring halfway to maintain consistency.
- Make-Ahead Tip: Flavours deepen when left overnight, ideal for meal prep and leftover lunches.