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You can never have too many simple soup recipes with minimal ingredients that require little or no chopping. Which is why I’m so excited to be sharing this super simple easy 4-ingredient black bean and corn soup that comes together in minutes and even has a video.
Many of you have been asking for more Weight Watchers friendly vegetarian recipes too.
So here you go…
What I love about this soup, in addition to its ease, is the variety of ways it can be modified to suit your individual tastes.
How Many Calories and WW Points in 4-Ingredient Black Bean and Corn Soup?
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.)
0 SmartPoints (Green plan)
0 SmartPoints (Blue plan)
0 SmartPoints (Purple plan)
6 PointsPlus (Old plan)
And works with Weight Watchers Simply Filling/No Count. Enjoy!
Recipe Variations
Spicier: Add chili powder, hot pepper sauce, such as Tabasco, crushed red pepper flakes or chopped jalapeño peppers.
Additional vegetables: chopped zucchini would be delish.
Additional flavor boosters: chopped fresh cilantro, fresh lime juice, thinly sliced scallions.
Additional toppings: shredded cheese, low fat sour cream or nonfat plain greek yogurt.
Recipe Notes
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 (affiliate link), 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.
If you liked this super easy 4-Ingredient Corn and Black Bean Soup be sure to check out: Easy 4-Ingredients Slow Cooker Black Bean Soup, Slow Cooker Caribbean Black Beans, Crock Pot Chicken Tortilla Soup with Black Beans, Weight Watchers Black Bean Mango Salsa and Easy Chicken and Bean Salsa Soup
If you’ve made this Gluten-Free 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 (affiliate link) (also called stick or hand blender (affiliate link)) to puree the mixture right in the pot, so it is still a little chunky. (If you don’t have an immersion blender (affiliate link), 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.) 0 SmartPoints (Green plan) 0 SmartPoints (Blue plan) 0 SmartPoints (Purple plan) 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 WW Friendly Recipes with Black Beans
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.