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You can never have too many simple soup recipes, especially ones that use pantry ingredients and require little or no chopping.
Which is why I’m so excited to share this 4-Ingredient Black Bean and Corn Soup!
All you need is canned black beans, salsa, cumin and corn, plus a little water. Everything comes together in minutes for a hearty, flavorful vegetarian soup.
The secret is pureeing some of the beans to create a thick, creamy base, then stirring in the remaining beans and corn for texture.
It’s easy, inexpensive and endlessly adaptable depending on what you have on hand.
And for those of you who’ve been asking for more WW-friendly vegetarian recipes, this one’s for you!
Just Four Simple Ingredients
- Canned black beans: The base of the soup. I use reduced-sodium beans, rinsed and drained.
- Salsa: Adds tomato, onion, peppers and plenty of flavor without any chopping.
- Ground cumin: Gives the soup its warm, earthy seasoning.
- Corn: Canned or frozen corn both work well and add a little sweetness and texture.
You’ll also need a cup of water.
How to Make Black Bean and Corn Soup
Step 1: Combine the ingredients.
In a large saucepan or medium soup pot, combine 2 cans of the drained black beans, the salsa, cumin and 1 cup of water.
Step 2: Puree some of the beans.
Heat the mixture over medium heat. Using an immersion blender (affiliate link), puree it right in the pot until thick and creamy but still a little chunky.
If you don’t have an immersion blender (affiliate link), you can puree the mixture in a regular blender (affiliate link) and return it to the pot.
Step 3: Add the remaining beans and corn.
Bring the soup to a boil, then reduce the heat to a simmer.
Stir in the remaining can of black beans and the drained corn.
Step 4: Simmer and serve.
Continue simmering, stirring occasionally, until everything is heated through.
Ladle into bowls and add your favorite toppings.
Easy Ways to Change It Up
One of my favorite things about this soup is how easily you can make it your own.
Make it spicier. Use hot salsa or add chili powder, hot sauce, crushed red pepper flakes or chopped jalapeño.
Add vegetables. Chopped zucchini would be delicious simmered in the soup.
Brighten the flavor. Stir in fresh lime juice or sprinkle with chopped cilantro or sliced green onions.
Add your favorite toppings. Try a spoonful of plain Greek yogurt or light sour cream, a little shredded cheese, diced avocado or a few crushed tortilla chips.
The salsa you choose makes a big difference, so use one you enjoy.
Can I Make This Soup in the Slow Cooker?
Yes! This soup works well in the slow cooker, too.
- Combine 2 cans of black beans, the salsa, cumin and 1 cup of water in your slow cooker.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
- About 15 to 30 minutes before serving, puree the soup with an immersion blender (affiliate link) until mostly smooth.
- Stir in the remaining can of black beans and the corn.
- Continue cooking until heated through, then serve with your favorite toppings.
The stovetop version is quicker, but the slow cooker is handy when you want to prepare dinner ahead of time.
What to Serve with Black Bean and Corn Soup
This hearty soup is satisfying enough to serve on its own, especially with a few toppings.
I like it with a squeeze of lime, a little cilantro and some crushed tortilla chips.
A simple green salad or warm corn tortillas would also be nice alongside.
Storing and Freezing Leftovers
Store leftover soup in a covered container in the refrigerator for up to 3 days.
It also freezes well for up to 3 months. Let it cool, divide into individual portions and freeze for easy lunches or dinners.
Reheat on the stovetop or in the microwave (affiliate link), adding a splash of water if the soup has thickened.
How Many Calories and WW Points?
According to my calculations each serving has 268 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 PointsPlus (Old plan)
If you’ve made this Easy Corn and Black Bean Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy 4-Ingredient Black Bean Corn Soup
Ingredients
- 3 (15 ounces each) cans reduced-sodium black beans, rinsed and drained
- 1 cup salsa
- 1 teaspoon cumin, (or to taste)
- 14 ounces canned corn, drained (or 1.5 ups frozen corn kernels)
Instructions
- In a large saucepan or medium soup pot set over medium heat, stir together 2 cans (3 cups) of the beans, the salsa, cumin, and 1 cup of water.
- Bring the mixture to a boil. While it is heating, use an immersion blender (also called stick or hand blender) to puree the mixture right in the pot, so it is still a little chunky. (If you don’t have an immersion blender, puree it in a regular blender and then transfer it to the pot.)
- Once the mixture comes to a boil lower the heat to a simmer and add the remaining 1 can of beans and the corn. Continue to simmer, stirring occasionally.
- Serve the soup immediately, topping each bowl with condiments of your choice such as light sour cream or plain Greek yogurt, shredded low fat cheese, chopped cilantro, fresh squeezed lime juice, and or a few crushed corn chips.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 PointsPlus (Old plan) Slow Cooker Directions: In the slow cooker, combine 1 cup of water with 2 cans (3 cups) of the beans, the salsa and cumin, and cook for 6 – 8 hours on low or 3 – 4 hours on high. Fifteen to 30 minutes before serving, puree the soup using an immersion/hand blender or standing blender, then return the soup to the slow cooker (if necessary), and stir in the remaining can of beans and the corn. You can refrigerate the soup for up to 3 days, or freeze it for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from The Scramble
More Easy Black Bean Recipes
- Favorite Black Bean Soup Recipes
- 4-Ingredient Slow Cooker Black Bean Soup
- Slow Cooker Pumpkin Black Bean Chili
- Black Bean and Cheese Nachos
- Slow Cooker Caribbean Black Beans
- Black Bean Mango Salsa
Sometimes the best recipes are the simplest ones. Four pantry ingredients, one pot and a few minutes of effort are all you need for a delicious, satisfying bowl of soup.
This soup was delicious! My husband is a picky eater and he licked his bowl. Yummy!
Can you use regular baked beans instead of the black beans?
Yes, you can use baked beans, but the WW Points will be higher if that’s a concern. ~Martha
I have made this recipe in the past. Lost the recipe! So glad to find it here! I’m back to cooking! This soup is great and very filling!
Wow This Is great recipe.I love Your Way of making Recipe.I am going to make this recipe for my family now.