Black Bean and Corn Soup is a super easy, flavorful and incredibly healthy recipe that kids and adults love. Just 4 ingredients and 15 minutes to make it from start to finish!
45oz. reduced-sodium canned black beansdrained and rinsed
1cupsalsa
1/2tsp. cuminor more to taste
1 1/2cupsfrozen cornor use fresh or canned, drained and rinsed, if using canned
Optional Toppings
sour cream or use plain Greek yogurt
shredded Cheddar cheese
hot pepper saucesuch as Tabasco
fresh cilantrochopped
tortilla chips
Instructions
In a medium stockpot over medium heat, combine 2 cans (3 cups) of the beans, the salsa, cumin, and 1 cup of water and bring it to a boil (cover it for faster boiling).
While it is heating, use an immersion blender (also called stick or hand blender) to puree the mixture right in the pot, so it is still a little chunky. (If you don’t have an immersion blender, puree it in a standing blender and then transfer it to the pot.)
Add the corn and the third can of beans to the soup, and continue to heat it for 3 – 5 minutes, stirring occasionally.
Serve the soup immediately, topping each bowl with about 1 Tbsp. of sour cream and/or 1 Tbsp. of cheese, if desired. (Alternatively, you can refrigerate the soup for up to 3 days, or freeze it for up to 3 months.)
Slow Cooker Directions
In the slow cooker, combine 1 cup of water with 2 cans (3 cups) of the beans, the salsa and cumin, and cook for 6 – 12 hours on low or 3 – 4 hours on high. 15 – 30 minutes before serving, puree the soup using an immersion/hand blender or standing blender, then return the soup to the slow cooker if necessary, and stir in the remaining can of beans and the corn. Serve it topped with the sour cream and/or cheese, if desired.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Fully prepare and refrigerate or freeze the soup.Scramble Flavor Booster: Serve it with hot pepper sauce, such as Tabasco, and stir in chopped fresh cilantro and thinly sliced scallions at the table.Tip: Beans, beans, they’re good for your heart…Canadian researchers found eating the equivalent of ¾ cup of beans each day can help to reduce bad cholesterol levels by up to 5 percent. Additionally, beans are a versatile protein-packed alternative to high fat meats.Video: Watch Jessica make the soup on Facebook LiveWant to make beans from scratch? Check out our post on how to make beans in the slow cooker or Instant Pot pressure cooker.Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!