Hearty Corn and Black Bean Soup

As the weather gets colder, this Hearty Corn and Black Bean Soup is a great addition to the menu. Flavour, texture, colours.. and fibre!

Originally published February 26, 2013. Updated on 3/18/2021

When the weather starts to turn, and the first few cold nights appear... this is a great way to welcome fall.

And now, as spring is on its way ... there is still time to take advantage of "soup season"!

Hearty Corn and Black Bean Soup

This recipe - from my sweet corn cookbook - won't disappoint

Thick, warm, rich, and satisfying!

If you would like to omit the beer, feel free to substitute with more chicken stock

Also: this soup freezes and reheats well.

This recipe is one of many spectacular sweet corn recipes featured in my cookbook, Maize Craze. It’s available here on my website, through Amazon, or through any major bookseller.

Anyway, on to that Hearty Corn & Black Bean Soup recipe!

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5 from 2 votes

Hearty Corn and Black Bean Soup

As the weather gets colder, this Hearty Corn and Black Bean Soup is a great addition to the menu. Great flavour, texture, and colours .. And lots of fiber, too!

Prep Time10 minutes mins

Cook Time1 hour hr 45 minutes mins

Resting Time1 hour hr

Total Time2 hours hrs 55 minutes mins

Course: Main Course

Cuisine: American, Gluten-free

Servings: 10 Servings

Calories: 688kcal

Author: Marie Porter

Ingredients

• 2 Large Onions chopped
• 1 lb Bacon chopped
• 2 lbs Dry Black Beans
• 12 ½ cups Chicken Stock
• 1-2 bottles Light Tasting Beer such as Corona
• 6 Ears Fresh Corn husks removed.
• Juice and zest of 2 limes
• 6 Celery Ribs chopped
• 3 Green Bell Peppers chopped
• 2 Red Bell Peppers chopped
• 1 Yellow Bell Pepper chopped
• 3 Jalapeno Peppers finely chopped
• 6 Garlic cloves pressed or minced
• 2 teaspoon Ground Cumin
• 1 teaspoon Salt
• 1 teaspoon Pepper

Instructions

• In a large, heavy pot, saute onions and bacon until bacon is cooked but not crispy. Add black beans, chicken stock, and beer, bring to a boil.
• Once mixture comes to a boil, stir it once, cover it with a lid, and remove from heat. Allow to sit for 1 hour.
• Once an hour has passed, bring pot to a boil once more. Reduce heat, simmer for one hour, stirring frequently.
• Using a sharp knife, carefully cut kernels off the ears of corn, add to a pot along with lime juice/zest, celery, peppers, garlic, and seasonings.
• Continue to simmer for another 20 minutes, or until beans and all vegetables are tender, and soup is THICK.
• Serve hot, topped with cheddar cheese, sour cream, and /or crumbled bacon.

Notes

Water or chicken broth can be substituted for the beer, if so desired.

Nutrition

Calories: 688kcal | Carbohydrates: 85g | Protein: 36g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 982mg | Potassium: 2108mg | Fiber: 17g | Sugar: 13g | Vitamin A: 1112IU | Vitamin C: 92mg | Calcium: 148mg | Iron: 7mg

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