Spanish Black Bean And Corn Soup Recipe

Ingredients

• 2 cans (420 g each)black beans
• 180 gsweetcorn kernels, fresh, frozen or canned
• 1 litrevegetable stock
• 1onion
• 1red pepper
• ½green pepper
• ½yellow pepper
• 2 clovesgarlic
• 3tomatoes
• 1 teaspoonground cumin
• 1 teaspoonsmoked paprika
• 1 teaspoonchilli powder
• To tastesalt and black pepper
• 2 tablespoonsolive oil
• Juice of 1lime
• 1 tablespoon, optionalchopped fresh coriander, to garnish

Instructions

1. 1

   Rinse beans and corn

   Drain and rinse the tinned black beans. Rinse the sweetcorn under cold water.

2. 2

   Chop the vegetables

   Wash, peel and finely dice the onion. Remove the seeds from the peppers and dice them. Peel and mince the garlic.

3. 3

   Soften the vegetables

   Heat the olive oil in a large saucepan over medium heat. Add the onion and peppers and cook for about 5 minutes, until softened.

4. 4

   Cook the garlic

   Add the minced garlic and cook for 2 more minutes, until fragrant. Meanwhile, wash and dice the tomatoes.

5. 5

   Add the tomatoes

   Tip the diced tomatoes and their juice into the pan, then stir well.

6. 6

   Season the soup

   Add the black beans, sweetcorn, cumin, smoked paprika, chilli powder, salt and pepper. Mix thoroughly.

7. 7

   Simmer the soup

   Pour in the vegetable stock and bring the soup to the boil. Lower the heat, cover the pan and simmer for about 25 minutes so the flavours can meld.

8. 8

   Finish with lime

   Stir in the lime juice just before serving. Taste the soup and adjust the seasoning as needed.

9. 9

   Garnish and serve

   Ladle the soup into bowls and garnish with chopped coriander, if using. Serve warm.

What is Spanish black bean and corn soup?

This is a filling vegetable and bean soup combining black beans, sweetcorn, peppers and tomatoes with cumin, smoked paprika and chilli. The supplied recipe presents it as a Spanish soup; its ingredients make a hearty, spice-led bowl rather than a claim to one fixed regional tradition.

The method works by softening the onion and peppers first, then simmering them with the beans, corn and stock. Lime added at the end brings a bright contrast to the smoky spices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 507 calories, 26g protein, 95g carbs, 13g fat.

The black beans and sweetcorn contribute most of the carbohydrates, while beans also provide much of the protein. Olive oil supplies much of the fat, with smaller amounts from the other ingredients. Serve a bowl with a side of vegetables or a simple salad to round out the meal.

The beans and sweetcorn

Black beans: rinse them well after draining to remove excess canning liquid. They provide substance and help make the soup satisfying.

Sweetcorn: fresh, frozen or tinned kernels all work here. If using tinned corn, drain it before rinsing.

Build the flavour base

Softened peppers: give the onion and peppers about 5 minutes in the oil so they become tender before the liquid goes in.

Garlic and spices: cook the garlic until fragrant, then let the spices simmer with the vegetables and stock. This gives their flavours time to spread through the pot.

Getting the texture right

Gentle simmer: once the soup boils, reduce the heat and keep it covered for about 25 minutes. A steady simmer lets the ingredients cook together without rapidly reducing the stock.

Final check: taste after adding the lime and adjust the salt and pepper. The recipe keeps the beans whole, so expect a chunky broth rather than a smooth purée.

Timing and preparation

Chopping first: dice the onion, peppers and tomatoes and mince the garlic before you start cooking. The recipe has several additions close together, so having them ready makes the sequence easier to follow.

Tomatoes: dice them while the garlic cooks, as directed, and add them with their juice. This keeps their liquid and flavour in the soup.

What to serve with it

Serve the soup warm in bowls, with chopped fresh coriander if you like. Bread is a practical accompaniment for a fuller meal, though it is not part of the listed ingredients.

For a fresh contrast, offer extra lime at the table. Add it to individual bowls rather than the whole pot if diners prefer different levels of acidity.

Recipe notes & tips

• Rinse the tinned beans thoroughly before adding them to the pot.
• Dice the peppers and onion into similar-sized pieces so they soften evenly.
• Keep the heat moderate while sautéing to soften the vegetables without scorching the garlic.
• Simmer gently with the lid on for about 25 minutes, as directed.
• Add the lime juice just before serving to keep its flavour fresh.
• Taste the soup after the lime goes in before adjusting the salt and pepper.

Variations

• Milder soup: reduce or leave out the chilli powder to suit your preferred heat level.
• Extra lime: serve lime wedges alongside so everyone can adjust the acidity in their bowl.
• Coriander garnish: finish with the optional chopped fresh coriander for a herbal note.
• Different beans: replace the black beans with another tinned bean if needed, while keeping the same quantity.
• Fresh corn: use kernels cut from fresh corn in place of frozen or tinned kernels.

Common mistakes to avoid

• Skipping the rinse: unwashed tinned beans can bring excess canning liquid into the soup; drain and rinse them first.
• Overcooking the garlic: it can turn bitter if it browns; cook it for the stated 2 minutes until fragrant.
• Boiling throughout: a vigorous boil can reduce the liquid quickly; lower the heat after the soup comes to the boil.
• Adding lime too early: prolonged cooking dulls its fresh flavour; stir it in just before serving.
• Seasoning without tasting: salt levels vary between stocks and tins; taste at the end and adjust as needed.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat in a saucepan over a medium-low heat until piping hot, stirring occasionally; add a splash of water or stock if the soup has thickened.

Frequently asked questions