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    Hearty Corn and Black Bean Soup

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    Hearty Corn and Black Bean Soup!

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

    A large bowl of a colourful corn and black bean soup. Corn and red peppers are visible throughout the soup, and there is grated cheddar cheese, soup cream, cilantro, and green onion slices on top.

    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"!

    A large bowl of a colourful corn and black bean soup. Corn and red peppers are visible throughout the soup, and there is grated cheddar cheese, soup cream, cilantro, and green onion slices on top.

    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.

    A large bowl of a colourful corn and black bean soup. Corn and red peppers are visible throughout the soup, and there is grated cheddar cheese, soup cream, cilantro, and green onion slices on top.

    Cover image for the "Maize Craze" cookbook. Several photos of corn based recipes are pictured in a collage.

    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.

    A large bowl of a colourful corn and black bean soup. Corn and red peppers are visible throughout the soup, and there is grated cheddar cheese, soup cream, cilantro, and green onion slices on top.

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    Before you dig in, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    A large bowl of a colourful corn and black bean soup. Corn and red peppers are visible throughout the soup, and there is grated cheddar cheese, soup cream, cilantro, and green onion slices on top.

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

    A large bowl of a colourful corn and black bean soup. Corn and red peppers are visible throughout the soup, and there is grated cheddar cheese, soup cream, cilantro, and green onion slices on top.
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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
    Cook Time1 hour 45 minutes
    Resting Time1 hour
    Total Time2 hours 55 minutes
    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

    A large bowl of a colourful corn and black bean soup. Corn and red peppers are visible throughout the soup, and there is grated cheddar cheese, soup cream, cilantro, and green onion slices on top.

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    Comments

    1. Minneapolis Farmers Market

      Its going onto our Soup Season Pinterest board.

      Reply

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