A practical one-pot soup featuring black bean and corn, everyday ingredients, and clear steps for an easy homemade meal.
Prep: 15 minutes · Cook: 30 minutes · Serves: 4
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Ingredients
- 2 cans black beans, drained, plus 1 cup corn
- 1–2 teaspoons cumin
- 1–2 teaspoons lime
- 1–2 teaspoons smoked paprika
- 1 onion, diced; 2 carrots, sliced; 2 celery stalks, chopped
- 750 ml low-sodium vegetable or chicken broth
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Instructions
- Warm olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook for 5 minutes.
- Stir in cans black beans and cumin, lime, smoked paprika, then pour in the broth.
- Simmer until vegetables and cans black beans are tender and safely cooked through.
- Season to taste and serve with herbs or whole-grain bread.
Check labels for allergens and follow safe food-handling practices. Cooking times vary; verify food is safely cooked before serving.
