Best Spanish Black Bean And Corn Soup

When the cold winter wind begins to try to enter your home, a good way to take refuge is in your kitchen by preparing the best Spanish recipes for this time of the year.

We can assure you that Spanish soup recipes will be your best ally this winter, so we want to teach you how to make them, focusing today on the Spanish black bean and corn soup.

Read this article, and you will learn how to prepare this soup recipe from scratch, with some tips on how to store and serve it effectively, as well as recommendations you can follow if you need to make ingredient substitutions.

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Pssst…!!?? You can’t get enough of Spanish soup recipes? Have a look at my other posts:

•  Spanish bacon bean soup

• Spanish baked bean soup

• Spanish ham and bean soup

Background of the Dish

The first Spanish bean soups to be created were the Spanish white bean soup and the Spanish black bean soup, as they only called for beans, onion, garlic, and some sort of broth.

As time went by, people started adding new ingredients to the mix making room for more modern recipes that work as a blend between different cuisines from all around the world.

The Spanish black bean corn soup is a mesmerizing blend of Andalusian and Latino-American cuisine as it combines diverse ingredients from both regions: corn, tomatoes, beans, onion, garlic, and olive oil.

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Things You’ll Need for Spanish Black Bean And Corn Soup

To prepare this Spanish black bean and corn soup you need canned black beans, corn kernels, bell peppers, vegetable broth, onion, garlic, and olive oil as the main ingredients.

Ingredients

• 2 cans (420gr each) black beans
• 1 cup (180gr) corn kernels (fresh, frozen, or canned)
• 4 cups (1l) vegetable broth
• 1 onion
• 1 red bell pepper
• 1/2 green bell pepper
• 1/2 yellow bell pepper
• 2 garlic cloves
• 3 tomatoes
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• Juice of 1 lime
• 1 tablespoon chopped fresh cilantro (optional, for garnish)

How to Make Spanish Black Bean And Corn Soup – Step by Step Guide

1. To start making this Spanish black bean and corn soup you have to drain and rinse the canned black beans. Wash the corn kernels under cold water.

2. Now, wash, peel, and chop the onion into small squares. Clean the bell peppers and chop them into small squares discarding the seeds. Peel and mince the garlic.

3. After that, grab a large pot and heat olive oil over medium heat. Then, add chopped onion and bell peppers and sauté until softened, about 5 minutes.

4. Then, add the minced garlic and sauté for 2 more minutes until fragrant. In the meantime, wash and dice the tomatoes (discard the seeds if necessary).

5. For the next step in this Spanish soup recipe, pour in the diced tomatoes with their juice and stir well.

6. Now add the black beans, corn, cumin, smoked paprika, chili powder, salt, and pepper. Mix the ingredients of the corn and bean soup thoroughly.

7. Then, pour in the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 25 minutes to allow the flavors to meld.

8. To continue with this recipe, stir in the lime juice just before serving. Taste and adjust the seasoning of the black bean and corn soup as needed. 

9. Now, you just have to pour the soup into bowls and garnish with chopped cilantro. Serve the Spanish black bean and corn soup warm and enjoy.

Substitution of Ingredients

There are a lot of replacements that you can make to this recipe for Spanish black bean and corn soup, so don’t worry if you don’t have all of the ingredients at home.

As well as other soups with black beans, you can add more vegetables such as potatoes, carrots, sweet potatoes, or different types of peppers.

For a non-vegan version, you can turn it into a chicken black bean and corn soup by adding shredded chicken breasts (or chicken cubes).

Other Spanish soups recipes that you can try and prepare with different ingredients are the Spanish chicken soup with rice and the Spanish potato soup.

Tips on Serving Spanish Black Bean And Corn Soup

As long as you serve it warm, you can serve the Spanish black bean and corn soup however you like, and it works perfectly for lunch, dinner, as a main dish, or as an appetizer.

If you want to serve this black bean and tomato soup as an appetizer you should serve it in a small bowl so that it doesn’t overshadow the main dish.

Just like other soup recipes with black beans,  this corn and bean soup is pretty filling so it works better as a main dish, and you can add other toppings to turn it into a full meal.

This is a vegan black bean and corn soup, but if you don’t follow that type of diet then you can top each soup bowl with a drizzle of sour cream.

Besides that, you can take inspiration from the Spanish lentil soup with ham and top this one with ham, bacon, chopped chicken, or even tofu to continue on the vegan track.

How to Store Spanish Black Bean And Corn Soup

Once you finish making this easy healthy black bean soup recipe you can serve the soup right away or store it for later.

Before storing, let the Spanish black bean and corn soup cool to room temperature and then place it in a covered container (with a lid, plastic wrap, or a clean plastic bag).

Then, you can store the Spanish bean soup for up to 2 days in the fridge or 45 days in the freezer (add a label with the date so you don’t forget about it).

If the Spanish black bean and corn soup has an unusual smell, taste, or texture after being stored, it is advisable to avoid consuming it.

Other Spanish soup recipes that you can make and store are the Spanish 5 bean soup recipe and the Spanish bread soup.

Recipe Card: Spanish Black Bean And Corn Soup

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