Black Bean and Corn Soup


Black Bean and Corn Soup

Black Bean and Corn Soup

Break out the black beans and enjoy a tasty soup.


  • 3 1/2 cups dried black beans, soaked overnight or for about 8 hours
  • 1 small onion, chopped
  • 1 cup diced tomatoes
  • 1 cup corn kernels
  • 1 teaspoon cumin seed, crushed
  • black pepper to taste
  • chicken or vegetable stock to cover, plus 2 inches
  • hot sauce (optional)


  1. Place all the ingredients except the corn in a large sauce pot or slow cooker. Cook covered over medium heat until the beans are almost tender. (In my slow cooker, it took about 4 hours on low.)
  2. Add the corn, and cook until the corn is warmed through. Check for seasoning and serve.
  3. Add hot sauce just before serving if desired.


Like salsa? Add some to the soup.

You'll see there is no salt in this recipe. Personally, I didn't find it needed any. But if you think it needs it, add to taste.

A dollop of sour cream just before serving is also good. A bit of kimchi also adds a different layer to the flavor profile.


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