Photo: Randy Mayor; Styling: Leigh Ann Ross
Total Time
27 Mins
4 servings (serving size: about 1 1/4 cups soup and 1 tablespoon yogurt)

This Black Bean and Corn Soup recipe is a quick and easy meal for busy weeknights. One online reviwer says, "This is a wonderful soup I will make again and again."

How to Make It

Step 1

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add corn to pan, and sauté 4 minutes or until lightly browned, stirring occasionally.

Step 2

Combine 2 cans of beans and broth in a blender; process until smooth. Add bean mixture, remaining can of beans, tomatoes, chile paste, and salt to corn, stirring to combine; bring to a boil. Cover, reduce heat to medium, and simmer 15 minutes, stirring occasionally. Serve with yogurt.

Ratings & Reviews

BarbAlexy's Review

March 16, 2014
I couldn't believe how quick and easy--and tasty--this is! The can opener gets a workout, but No Chopping! I always have everything I need in the pantry or the freezer; this has given us good, quick dinners when we were just too tired to make anything else. And I *love* the soup.

3Boys4Me77's Review

March 11, 2013
This was ok. It was a little lacking in flavor. From now on, I'll stick with my tried-and-true black bean soup recipe, which is made with onions, garlic, cumin and salsa.

Barbstorace's Review

August 31, 2012

GayleR's Review

February 19, 2012
This soup was all right but not particularly memorable. I didn't have chile paste so used Srirache for the heat.

MichaelPeery's Review

December 26, 2011

BarbaraJ2010's Review

October 10, 2010
Instead of the chile paste, I used a can of diced tomatoes that had hot peppers added. It was easy to make and my family loved it. My son calls this his favorite soup recipe.

stephil's Review

August 30, 2010
YUM! I love black bean soup and this is now officially a favorite! I've had to improvise with the ingredients sometimes, i.e., canned corn instead of frozen (takes less time to cook, watch out) and crushed tomatoes instead of diced, just so I could use what I had on hand. I personally feel the soup is too thick with just 1 1/2 cups of broth; I use 2 1/2 cups with no difference in flavor; I just add the remaining 1 cup broth during the simmer period. I've used both chicken and vegetable broth; no difference in taste. The red chili paste adds a wonderful flavor. (If you can't find red CHILI paste, look for red CURRY paste in the ethnic section of your supermarket. Same thing.) My super-picky husband and son both love it; and my husband doesn't even like beans! If you want some SERIOUSLY hot soup, add about 1 tablespoon chopped jalepeno; YOWZA! This is a wonderful soup I will make again and again.

Pleahy's Review

August 26, 2010
YUM! This is simple and easy for a quick dinner. I used kidney and black beans, sour cream instead of yogurt, sliced avocado and crushed tortilla chips on top that added a nice finish. I will absolutely make this again.

ChrisBellaire's Review

August 21, 2010
This recipe was really delicious and very easy to make. I made just as listed, but used one less can of black beans (only had 2 cans on hand). I loved the spiciness, but it might be a little too hot for some folks. I'm looking forward to having the leftovers.