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Summer Black Bean Soup with Corn and Tomatoes

This simple black bean soup recipe is a great summer dinner idea and is quick and easy to make. It is also vegetarian, vegan, and gluten-free. Originally published on Food & Wine.
Prep Time 10 minutes
Total Time 35 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 medium sweet onion diced
  • 1 jalapeño pepper ribs and seeds removed, minced
  • 4 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Sea salt
  • Two 15-ounce cans black beans rinsed and drained
  • 1 quart vegetable stock
  • 1 large tomato cut into a 1/2-inch dice
  • 1 cup fresh corn kernels
  • 2 tablespoons lime juice

Instructions

  • In a large Dutch oven or stock pot, heat the oil. Sauté the onion over medium-high heat until soft, 5 minutes. Add the jalapeño, garlic, cumin, chili powder and 1 teaspoon salt. Cook until fragrant, 2 minutes.
  • Stir in the black beans and stock, strapping up any brown bits from the bottom of the pot. Bring to a boil and simmer over medium-low heat until the beans are tender and the soup has thickened, 20 minutes.
  • Remove from the heat and add the tomatoes, corn and lime juice. Allow the soup to sit for 10 minutes, until the tomatoes are heated through. Taste for seasoning. Serve immediately.

Nutrition

Serving: 4g