Hearty Corn and Black Bean Soup

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.

5 from 2 votes

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

Cook Time1 45

Resting Time1

Total Time2 55

Course: Main Course

Cuisine: American, Gluten-free

Servings: 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