This bean and corn soup is one of those cozy, nourishing recipes I make almost every week in the fall. It’s hearty, full of flavor, and incredibly easy to prepare. With simple pantry staples like beans, corn, and tomatoes, this soup brings together wholesome ingredients that make you feel good from the inside out.
Whether you’re vegan, vegetarian, or simply looking for a lighter meal that’s still satisfying, this recipe checks all the boxes. Let’s dive into this flavorful bowl of comfort and see why this easy bean and corn soup deserves a spot in your weekly meal rotation.
Why You Will Love This Bean and Corn Soup
There are so many reasons to fall in love with this recipe, but here are a few that make it extra special:
- Quick and simple to make: This one-pot bean and corn soup takes just around 30 minutes from start to finish, making it perfect for busy weeknights.
- Healthy and nourishing: Packed with fiber, plant-based protein, and natural sweetness from corn, this soup is both filling and energizing.
- Budget-friendly: Made with simple ingredients you probably already have in your pantry.
- Family-approved: Even kids love the mild sweetness and colorful veggies.
- Perfect for meal prep: It reheats beautifully and tastes even better the next day!
If you’re craving a cozy dinner that feels homemade and wholesome, this easy vegan bean and corn soup recipe is your answer.
Ingredient Notes
You’ll be amazed by how few ingredients it takes to make this delicious bean and corn soup. Every item contributes to the rich flavor and satisfying texture.
Vegetables:
- Onion: Adds a savory base flavor. A yellow or white onion works best.
- Carrot: Gives a natural sweetness and a boost of color.
- Celery: Adds depth and subtle earthiness.
- Red Bell Pepper: Brings vibrant color and a gentle sweetness.
Beans:
Use canned beans for convenience — I usually go for white beans, kidney beans, or cannellini beans. They provide a creamy texture and plenty of plant-based protein.
Corn:
Sweet corn (fresh, canned, or frozen) is one of the highlights of this soup. It adds a lovely crunch and balances the savory flavors perfectly.
Tomatoes:
Canned diced tomatoes give the soup body and a slightly tangy taste. You can also use fresh tomatoes when in season.
Garlic and Olive Oil:
A touch of olive oil and garlic makes the base fragrant and delicious.
Seasonings:
Just simple salt and black pepper do the trick, but you can add a pinch of smoked paprika or chili flakes for extra depth.
Water or Vegetable Broth:
Use either one — broth adds more flavor, while water keeps it lighter.
Fresh Parsley and Lemon Juice:
Add brightness and freshness to the final dish.
Step-by-Step Instructions
Making this bean and corn soup from scratch couldn’t be easier! Follow these simple steps for a hearty and flavorful meal.
Step 1: Prepare the vegetables
Start by chopping the onion, carrot, celery, and red bell pepper. Having everything ready before you start cooking makes the process smooth and enjoyable.
Step 2: Sauté the onion
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté for a few minutes until soft and translucent. This step helps build a rich, flavorful base for your soup.
Step 3: Add garlic
Stir in the minced garlic and cook for about 1 minute, until fragrant. Be careful not to burn it.
Step 4: Add the carrots and celery
Next, toss in the chopped carrot and celery. Cook for several minutes, stirring occasionally, until the vegetables begin to soften.
Step 5: Add the red bell pepper
Add the red pepper and continue to cook for another minute.
Step 6: Add tomatoes and seasonings
Pour in 1 cup of canned diced tomatoes and season with salt and black pepper. Give everything a good stir.
Step 7: Add beans and corn
Add one can of rinsed and drained beans and one cup of corn. The corn adds a wonderful natural sweetness that balances the hearty beans.
Step 8: Add water or broth and simmer
Pour enough water (or vegetable broth) to cover the vegetables — around 4 cups. Cover with a lid and let the soup simmer for about 30 minutes, until the vegetables are tender and the flavors come together beautifully.
Step 9: Finish and serve
Turn off the heat and stir in finely chopped fresh parsley. Serve hot with a squeeze of fresh lemon juice and a slice of crusty bread.
Recipe Tips
To make the best bean and corn soup, here are a few helpful tips:
- Use quality canned beans — rinse them well to remove excess sodium.
- Don’t skip sautéing the onions and garlic. It’s the secret to rich flavor.
- Adjust the consistency — add more water if you prefer a lighter soup, or let it simmer longer for a thicker texture.
- Enhance flavor with spices — smoked paprika, cumin, or oregano add warmth.
- Add greens — a handful of spinach or kale near the end makes it even more nourishing.
- Make it spicy — if you like heat, add chili flakes or a diced jalapeño.
This healthy bean and corn soup recipe is super flexible, so feel free to customize it to your taste!
Serving Suggestions
This hearty bean and corn soup pairs perfectly with many vegan sides and toppings. Here are some ideas to make your meal even more delicious:
- Serve with crusty bread or garlic toast for dipping.
- Add a dollop of vegan sour cream or avocado slices on top for creaminess.
- Sprinkle with fresh herbs like cilantro or parsley.
- Pair with a simple green salad or roasted vegetables for a balanced meal.
- For extra crunch, top with roasted chickpeas or toasted pumpkin seeds.
This soup is ideal for cozy lunches, light dinners, or even as a starter for a bigger vegan meal.
Storing Tips
One of the best things about this bean and corn soup is that it stores wonderfully!
- In the fridge: Store leftovers in an airtight container for up to 4 days.
- In the freezer: Let the soup cool completely, then transfer it to freezer-safe containers. It will keep for up to 3 months.
- To reheat: Warm on the stove over medium heat, adding a splash of water or broth if needed to adjust the texture.
In fact, this soup often tastes even better the next day as the flavors continue to deepen!
Frequently Asked Questions about Bean and Corn Soup
1. Can I use frozen vegetables?
Yes! Frozen corn and even pre-chopped frozen vegetables work perfectly in this recipe.
2. What kind of beans work best for this soup?
White beans, cannellini beans, or kidney beans are all great choices. You can also use mixed beans for variety.
3. Can I make this soup ahead of time?
Absolutely. This make-ahead bean and corn soup reheats beautifully and is perfect for meal prep.
4. Can I blend the soup for a creamier texture?
Yes! Blend half of the soup with an immersion blender and mix it back in for a thicker, creamier consistency.
5. Is this bean and corn soup gluten-free?
Yes, it’s naturally gluten-free and vegan — just ensure all your ingredients are certified gluten-free if needed.
6. Can I add extra protein?
You can add quinoa, lentils, or even tofu cubes for extra plant-based protein.
Essential Equipment
To make this bean and corn soup recipe, you’ll need:
- A large soup pot or Dutch oven
- A sharp knife and cutting board
- A wooden spoon or spatula for stirring
- Measuring cups and spoons
- A ladle for serving
Simple equipment, big flavor!
This bean and corn soup is truly the definition of comfort food — nourishing, flavorful, and easy to make. Whether you’re looking for a quick weekday dinner, a cozy meal for a chilly fall evening, or a recipe to meal prep for the week, this soup delivers every time.
Each spoonful is a reminder of how satisfying simple ingredients can be when combined with love and care. So grab your pot, chop those veggies, and enjoy a warm bowl of this delicious vegan bean and corn soup that’s sure to become a staple in your kitchen.
I’d love to hear from you!
👉 Have you tried this bean and corn soup recipe?
Share your thoughts in the comments — tell me if you made any tweaks or added your own twist!
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Bean and Corn Soup
Cozy, hearty, and full of flavor! This bean and corn soup is quick, easy, and perfect for fall. Packed with vegetables, beans, and sweet corn, it’s a comforting vegan meal for any day.
Ingredients
- 1 onion, chopped
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 1 red bell pepper, chopped
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 cup canned diced tomatoes
- 1 can (about 400 g / 15 oz) cooked beans, rinsed and drained
- 1 cup corn (canned or frozen)
- Salt and black pepper, to taste
- Fresh parsley, finely chopped
- Water, enough to cover the vegetables (about 4 cups or 1 liter)
- Fresh lemon juice, for serving
- Crusty bread, for serving
Instructions
- Prepare the vegetables:
Start by preparing all the vegetables. Chop the onion, peel and chop the carrot, slice the celery, and chop the red bell pepper. - Sauté the onion:
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté for a few minutes until it becomes soft and translucent. - Add garlic:
Stir in the minced garlic and cook for about 1 minute until fragrant. - Add carrot and celery:
Add the chopped carrot and celery. Cook for several minutes, stirring occasionally, until the vegetables begin to soften. - Add the red bell pepper:
Stir in the chopped red pepper and cook for another minute. - Add tomatoes and season:
Pour in 1 cup of canned diced tomatoes. Season with salt and black pepper to taste. Stir everything well. - Add beans and corn:
Add the rinsed and drained canned beans and 1 cup of corn (canned or frozen). The corn will add a pleasant natural sweetness to the soup. - Add water and simmer:
Pour in enough water to cover all the vegetables (about 4 cups). Cover the pot with a lid and let the soup simmer over low heat for about 30 minutes, until the vegetables are tender and the flavors blend. - Finish with fresh parsley:
Once the soup is ready, turn off the heat and stir in finely chopped fresh parsley. - Serve:
Serve the soup hot with a squeeze of fresh lemon juice and a slice of crusty bread on the side.
Notes
- Sauté onions and garlic first to build a rich, flavorful base.
- Adjust consistency by adding more or less water/broth depending on preference.
- Add fresh herbs and lemon at the end to brighten up the flavors.
