Spicy black bean & corn soup


I may be a carnivore at heart but this vegetarian dish is one of my favorite hardy, Fall/Winter soups. It has a decidedly Mexican flair with bold flavors. The key to this dish is the homemade vegetable broth. This is another staple I try to keep around at all times because it’s so versatile and after adding a touch of salt, straight up drinkable on it’s own.

If peanut butter has jelly, then this soup has Jalapeno & Honey cornbread 🙂

Spicy black bean and corn soup

It's hearty, spicy and yes… it's vegetarian!
Course: Soup
Cuisine: Mexican
Servings: 8


  • 3 15oz cans Seasoned black beans - drained
  • 3 ribs Celery - diced
  • 1 cup Sweet onion - diced
  • 1 cup Red pepper - diced
  • 2 Jalapeno peppers - seeded and diced
  • 4 Garlic cloves - diced and mashed
  • 2 tbsp olive oil
  • 32 oz Vegetable broth
  • 1.5 cups Tomatoes - seeded and diced
  • 1.5 cups Fire roasted corn - fresh or drained from can
  • 2 tsp Cumin - toasted and fresh ground
  • 2 tsp Coriander - fresh ground
  • 1 tbsp Kosher salt
  • 1 tsp Fresh cracked pepper
  • 1 Bay leaf
  • 1/4 cup fresh Cilantro - chopped
  • 1 tbsp fresh lime juice
  • 1/4 cup Green onions - thinly sliced (garnish)

Avocado Crema

  • 2 Avocados - ripe and soft
  • 1 Garlic clove - chopped
  • 1/2 cup Sour creme
  • 3 tbsp fresh lime juice
  • 1/2 tsp Kosher salt
  • 3 tbsp fresh Cilantro


  • Precut all veggies. Mise en place. A secret to unlocking the amazing flavor of this recipe is to freshly grind the cumin and coriander in a mortar and pestle. I also prefer to toast the cumin before grinding to add a touch more nuttiness.
  • In large pot (8qt) over med/high heat sautee celery, onion, red pepper, jalapeno in olive oil. Add garlic, cook 30 seconds.
  • Add vegetable broth, tomatoes, corn and spices. Bring to boil. Reduce heat, leave uncovered, simmer 20 minutes.

Make the Avocado crema

  • Add all ingredients to food processor. Pulse then process until smooth. If too thick, add a touch of water. Using wide neck funnel, add mixture to squeeze bottle. Lasts a week in the fridge and is worth saving!
  • Carefully scoop 4 cups of the soup into a blender. Puree. *Careful of hot liquid!* Return puree to soup and mix well. Add lime juice.

To serve

  • Garnish with sliced green onions and drizzle the top with Avocado crema.
Tried this recipe?Let us know how it was!

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