Vegan Black Bean and Corn Soup (With Hidden Veggies!)
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Looking for ways to get more veggies in for the whole family? This Vegan Black Bean and Corn Soup has sweet potato hidden inside it! It goes undetected and adds a little bit of a sweet flavor, along with the corn.
This recipe is so easy to make and requires very little chopping which is helpful if you have little ones wanting to be held during dinner prep time, as I do.
This soup has functioned as a whole family meal for us. My toddler was wary of it at first but decided to dip his accompanying quesadilla in the soup as a way to try it. He then started scooping spoonfuls of the soup on top of the quesadillas. And then there’s my 11-month-old, who devoured the soup!
A note on baby-led weaning: This recipe doesn’t call for much salt, but if you are more comfortable omitting the salt completely for your little one, you can add the salt for the rest of the family after you have scooped out your little one’s portion.
Black Bean and Corn Soup Ingredients
- Olive oil
- Sweet potato
- Onion
- Corn kernels (frozen or fresh)
- 2 cans black beans
- Lime
- Salt
- Cumin
- Chili powder
- Oregano
- Vegetable broth
How to Make Black Bean and Corn Soup
STEP 1: Cook sweet potatoes
In a small bowl add chopped sweet potatoes and cover with water. Cook in the microwave for 3-4 minutes.
STEP 2: Cook the soup
Meanwhile, heat olive oil in a large pot over medium heat and add onion. Saute for 2 minutes. Drain water from the sweet potatoes. Add the sweet potato and corn to the pot. Stir and continue sauteing for another 2 minutes. Add remaining ingredients, stir, and cover. Bring to a boil.
Once boiling, reduce heat and simmer for 20 minutes. Turn heat off.
STEP 3: Blend the soup
Use an immersion blender to blend the soup or transfer soup to a high-speed blender and blend until smooth.
Meal Prep Tip
Peel and chop the sweet potato in advance, so the only thing you have to chop come dinner prep time is half of an onion! Amazing, right?
What to Serve With Black Bean and Corn Soup
- I like to serve my Black Bean and Corn Soup with quesadillas. I am vegetarian, so I eat cheese, but you could use a plant-based cheese in your quesadillas if you want to keep the whole meal vegan and dairy-free
- Serve with cornbread
- Top with a dollop of plain yogurt (again, you could use a plant-based yogurt here) and some cilantro
The flavor of this soup is truly amazing! This soup is a nice light soup that I think is perfect during the summer months (or really any time of the year!). My husband has even said that he thinks it would make a great bean dip if it had less liquid in it. So if you try that, let me know how it turns out!
More Soup Recipes!
Vegan Asparagus Broccoli Soup With White Beans
Gluten-Free Broccoli Cheddar Soup
Creamy Vegan White Bean Potato Soup
Tuscan White Bean and Kale Soup With Lentils
Vegan Black Bean and Corn Soup
Ingredients
- 1 tablespoon olive oil
- 1 small sweet potato, peeled and chopped
- ½ onion , chopped
- 1 cup corn kernels, (frozen or fresh)
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 lime, juiced
- ½ teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 3 cups vegetable broth
Instructions
- In a small bowl add chopped sweet potatoes and cover with water. Cook in the microwave for 3-4 minutes.
- Meanwhile, heat olive oil in a large pot over medium heat and add onion. Saute for 2 minutes.
- Drain water from the sweet potatoes. Add the sweet potato and corn to the pot. Stir and continue sauteing for another 2 minutes.
- Add remaining ingredients, stir, and cover. Bring to a boil.
- Once boiling, reduce heat and simmer for 20 minutes. Turn heat off.
- Use an immersion blender to blend the soup or transfer soup to a high-speed blender* and blend until smooth.