When the air turns crisp and you want something warm and satisfying, a bowl of bean soup with corn hits the spot. This recipe makes a thick, hearty soup substantial enough to serve as a main course for supper. It’s simple to prepare, budget-friendly, and flexible so you can adapt it to what you have on hand.
Black beans, navy (white) beans, and yellow corn combine for color, texture, and comforting flavor—an easy recipe that fills both belly and soul.
Variations:
Swap white corn for yellow or use hominy instead for a chewier bite. Change the bean mix—lima beans, pinto beans, or kidney beans all work well. For a vegetarian version, replace beef broth with vegetable broth or a well-seasoned mushroom broth. Add diced tomatoes, green chiles, or a spoonful of salsa for a Mexican-inspired twist.
How to Store Bean Soup with Corn:
Refrigerator: Let the soup cool to room temperature, then transfer it to an airtight container. Store in the refrigerator up to one week. Reheat gently on the stovetop over low heat or in the microwave until warmed through.
Freezer: Cool completely before transferring to freezer-safe containers. Leave 1/2 to 1 inch of headspace to allow the soup to expand. Freeze up to two months. Thaw overnight in the refrigerator before reheating.
Pin It:
If you want to save this bean soup recipe for later, pin the image to your Pinterest board or save it in your favorite recipe collection.
Did you make this recipe? I’d love to hear how it turned out. Email me at noel @ ApronFreeCooking.com, tag a photo on social media, or leave a comment on the recipe page.
Want help planning a week of dinners? I send a weekly supper menu with recipes and a shopping list by email for subscribers.
Make It a Meal:
Serve this bean soup alongside a crisp salad or a simple sandwich. Grilled cheese, a hearty panini, or cold cuts make excellent pairings. Top bowls with shredded cheese, a dollop of sour cream, chopped green onion, or a sprinkle of taco seasoning for extra flavor.
To reduce sodium, choose low-sodium canned beans and broth, or soak and cook dried beans at home. A full bag of cooked beans freezes well in two-cup portions, making it easy to pull out a batch for a smaller recipe like this.
This version used frozen corn (about 2 cups). The recipe yields roughly four large servings or six smaller portions.
Bean Soup with Corn Recipe
Ingredients:
Simple pantry ingredients make this bean soup quick to assemble.
- 10 oz black beans (canned, drained and rinsed)
- 10 oz navy (white) beans (canned, drained and rinsed)
- 10 oz corn (canned drained or frozen)
- 2 cups beef broth (or vegetable broth for a meat-free option)
Recipe Directions:
This bean and corn soup comes together quickly—minimal prep and a short simmer are all you need.
- Drain and rinse the black beans and navy beans if using canned.
- Drain the canned corn or measure frozen corn.
- Combine the black beans, navy beans, corn, and beef (or vegetable) broth in a medium saucepan or soup pot.
- Heat over medium until the soup is warmed through. Simmer briefly to blend flavors, about 5–10 minutes. Adjust seasoning to taste with salt, pepper, or spices like cumin or chili powder.
Bean Soup with Corn
Easy, hearty soup that warms the body on a cool day.
Course: Appetizer, Soup
Cuisine: American, Mexican-inspired
Prep Time: 15 minutes
Servings: 4
Ingredients
- 10 oz Black Beans (drained, rinsed)
- 10 oz Navy Beans (drained, rinsed)
- 10 oz Corn (drained or frozen)
- 2 cups Beef Broth (or vegetable broth)
Instructions
- Drain and rinse black beans.
- Drain the corn.
- Combine black beans, navy beans, corn, and broth in a saucepan.
- Heat over medium until warmed through, stirring occasionally. Serve hot.
Recipe Notes
Suggested toppings: sour cream, sliced red pepper, taco seasoning, shredded cheese, chopped cilantro, or avocado. For a creamier texture, mash a few beans against the side of the pot before serving.
Approximate Nutritional Information:
Servings per recipe: 4. Amount per serving (approximate): Calories: 830; Total Fat: 7g; Cholesterol: 0mg; Sodium: 446mg; Total Carbs: 160g; Protein: 46g. Nutritional values will vary based on the specific brands and ingredients you choose.
(These figures are estimates and should be used as a general guideline.)
Interested in related cookbooks or resources? Look for titles by the recipe author in bookstores or online book retailers.
Follow ApronFreeCooking:
This post may contain affiliate links. There are no additional costs to you for clicking links that earn a small commission; any earnings help cover the cost of maintaining the website.