Hearty Corn and Black Bean Soup!
Originally published February 26, 2013. Updated on 3/18/2021
As the weather gets colder, this Hearty Corn and Black Bean Soup is a great addition to the menu. Flavour, texture, colours.. and fibre!
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.
More Sweet Corn Recipes
Fan of sweet corn? I’ve got more recipes for you!
Beer Battered Corn on the Cob
Breakfast Corn Muffins
Marie's Low Country Boil
Quick Sweet Corn Soda
Roasted Corn Chowder
Roasted Corn & Potato Salad
Roasted Corn Salsa for Canning
Roasted Corn Salsa Verde for Canning
Southwest Hot Dish
Sweet Corn Bruschetta
Sweet Corn Ice Cream
Sweet Corn Panna Cotta
Sweet Corn Relish
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.
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Anyway, on to that Hearty Corn & Black Bean Soup recipe!
Hearty Corn and Black Bean Soup
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 tsp Ground Cumin
- 1 tsp Salt
- 1 tsp 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
Nutrition
More Fall Eats
Looking for more cool weather, “autumn” type recipes to enjoy as the leaves change? I’ve got you!
Acorn Squash Tortellini with Nutmeg Cream Sauce
Homemade Hard Apple Cider
How to Make Candy Apples
How to Make Pumpkin Mead
Roasted Cauliflower Soup with Smoked Serrano Drizzle
Wild Rice & Sausage Stuffed Peppers
Its going onto our Soup Season Pinterest board.