Spicy Black Bean and Potato Soup with Corn

Name: Spicy Black Bean and Potato Soup with Corn
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 bowls
Cuisine: International inspired
Ingredients: 480 g canned black beans, drained; 1 whole onion, chopped; 3 whole garlic cloves, minced; 1 tsp chili powder; 2 whole tomatoes, diced; 2 whole medium potatoes, diced; 1 whole carrot, diced; 165 g canned corn, drained; 1 whole red bell pepper, diced; 1 tsp ground coriander; 2 tbsp vegetable oil; 950 ml vegetable broth; 1 tbsp lemon juice; 0.75 tsp salt; 2 tbsp chopped parsley

Canned black beans, potato and corn simmer in vegetable broth with red pepper, carrot and a little chili.

By Savva LoginovUpdated October 2, 2026

Total 55 minMakes 6 bowls

Jump to Recipe

Canned black beans, potato and corn simmer in vegetable broth with red pepper, carrot and a little chili. The potato adds body without cream, and the lemon juice goes in at the end to lift the finished soup. Keep the beans partly whole for texture. Simmer until the potatoes are tender enough to crush with a spoon before ladling into bowls. Warm oil in a large pot and soften onion, carrot and pepper for 7 minutes; stir in garlic, chili and ground coriander for 30 seconds. Add potatoes, tomatoes and vegetable broth and simmer covered 15 minutes. Add drained black beans and corn; continue simmering 10 to 15 minutes until potatoes are fork tender.

Spicy Black Bean and Potato Soup with Corn

How to tell when it is ready

Ladle hot soup into bowls and top with chopped parsley.

Tips

Warm oil in a large pot and soften onion, carrot and pepper for 7 minutes.
Add potatoes, tomatoes and vegetable broth and simmer covered 15 minutes.
Add drained black beans and corn.
Mash a small ladle of beans against the side to thicken.

Troubleshooting

If too thin, mash more beans and simmer uncovered.
If potatoes stay firm, cook longer before lemon juice.

Substitutions

Use fully cooked home-cooked black beans for canned ones.
Use thawed frozen corn for canned corn.

Variations

Increase chili for a hotter bowl.
Add a pinch of cumin to the base.

Serving suggestions

Serve with warm bread.
Top with parsley.
Add avocado slices.
Offer chili flakes separately.

Make ahead

Prepare the measured ingredients in advance. Refrigerate up to 3 days or freeze without garnish; reheat until steaming.

Storage

Refrigerate up to 3 days or freeze without garnish; reheat until steaming.

Food safety

Use fully cooked canned beans and chill soup promptly in shallow containers.

Frequently asked questions

How do I know spicy black bean and potato soup is ready?

Ladle hot soup into bowls and top with chopped parsley.

How should I store spicy black bean and potato soup?

Refrigerate up to 3 days or freeze without garnish; reheat until steaming.

Serve with warm bread. Refrigerate up to 3 days or freeze without garnish; reheat until steaming.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Spicy Black Bean and Potato Soup with Corn