Easy 4-Ingredient Black Bean Corn Soup
A quick and easy vegetarian black bean and corn soup made with just four pantry ingredients: black beans, salsa, cumin and corn. Thick, hearty and flavorful, with stovetop and slow cooker instructions.
Servings: 8 cups
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
Serving size: 1 cup
WW Points: 0
Check the WW Points for this recipe and track it in the WW app.
(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.
(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
Serving: 1cup | Calories: 189kcal | Carbohydrates: 36g | Protein: 11g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Sodium: 928mg | Potassium: 645mg | Fiber: 9g | Sugar: 3g | Vitamin A: 188IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 3mg