When the temperatures drop, nothing beats a warm, comforting bowl of soup. This simple Bean and Corn Soup is incredibly hearty, full of vibrant vegetables, and comes together in just 40 minutes.
Why You Will Love This Fall Soup
- Pantry-Friendly: You likely already have canned beans, corn, and diced tomatoes in your kitchen right now.
- Fast and Easy: With only 10 minutes of prep time, this meal is perfect for busy weeknights.
- Nutrient-Dense: Packed with plant-based protein from the beans and essential vitamins from the rainbow of vegetables.
- Thanksgiving Ready: Because of its historic succotash roots, this soup makes an incredible, allergy-friendly starter for your Thanksgiving or holiday dinner menu!
Ingredients You Need
| Ingredient | Measurement | Notes |
| Cooked Beans | 1 can (15 oz / 400g) | Cannellini, navy, or kidney beans work perfectly. Rinsed and drained. |
| Corn | 1 cup | Canned or frozen sweet corn both work beautifully. |
| Mirepoix | 1 of each | 1 onion, 1 carrot, and 1 celery stalk, all finely chopped to build the flavor base. |
| Red Bell Pepper | 1 whole | Chopped. Adds a subtle sweetness and vibrant color. |
| Garlic | 2 cloves | Minced for aromatic depth. |
| Diced Tomatoes | 1 cup | Canned diced tomatoes add a rich, savory umami flavor. |
| Olive Oil | 2 tbsp | For sautéing the vegetables. |
| Water or Broth | 4 cups (1 Liter) | Enough to cover the vegetables. Vegetable broth adds even more flavor. |
| Lemon Juice & Parsley | To taste | Fresh lemon and finely chopped parsley for serving. |
How to Make Bean and Corn Soup (Step-by-Step)
Step 1: Sauté the Aromatics 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. Stir in the minced garlic and cook for about 1 minute until fragrant.
Step 2: Build the Vegetable Base Add the chopped carrot and celery to the pot. Cook for several minutes, stirring occasionally, until the vegetables begin to soften. Stir in the chopped red bell pepper and cook for another minute.
Step 3: Add Tomatoes and Seasoning Pour in the cup of canned diced tomatoes. Season generously with salt and black pepper to taste, stirring everything well so the vegetables absorb the flavors.
Step 4: Add the Succotash Ingredients Stir in the rinsed and drained canned beans along with the sweet corn.
Step 5: Simmer Pour in enough water or vegetable broth to cover all the vegetables (about 4 cups or 1 liter). Cover the pot with a lid and let the soup simmer over low heat for about 30 minutes, until the vegetables are perfectly tender and the flavors have beautifully blended together.
Step 6: Garnish and Serve Turn off the heat. Stir in the finely chopped fresh parsley. Serve the soup hot with a fresh squeeze of lemon juice and a thick slice of crusty bread for dipping!
Tips and Tricks for the Best Flavor
- What’s the secret to flavorful corn soup? The secret lies in the first step! Do not rush sautéing the onions, carrots, and celery (the mirepoix). Cooking them slowly in olive oil before adding liquids builds a rich, savory foundation that elevates the entire soup.
- Let It Rest: Like most soups, this bean and corn medley tastes even better the next day after the ingredients have had time to mingle in the fridge.
What to Serve with Bean and Corn Soup
Because this soup is so hearty and rich in plant-based protein, it pairs beautifully with simple, classic side dishes:
- Cornbread: A slice of vegan jalapeño or sweet cornbread is the ultimate American pairing for a bean soup! It is perfect for dipping.
- Crusty Bread or Crackers: Sourdough bread, a warm baguette, or simple saltine crackers add a great crunch.
- Avocado Slices: Top your hot bowl of soup with creamy avocado slices and fresh cilantro for a Tex-Mex twist.
- A Simple Green Salad: A crisp side salad with a light, tangy vinaigrette cuts through the heartiness of the beans perfectly.
Variations and Add-Ins
- Spicy Kick: Add a pinch of smoked paprika, chili powder, or a dash of hot sauce if you love a southwestern flavor profile.
- Mixed Beans: What is the recipe for mixed beans and corn? Simply swap the single can of beans for a colorful trio! Use a mix of black beans, kidney beans, and pinto beans along with the sweet corn for a chunkier, protein-packed chili-style soup.
- Add Greens: Toss in two handfuls of fresh spinach or chopped kale during the last 5 minutes of simmering for an extra boost of iron.
Frequently Asked Questions (FAQ)
Is corn good in bean soup?
Yes, absolutely! Corn is one of the best additions to bean soup. The natural sweetness and crisp pop of the corn kernels perfectly balance the earthy, creamy texture of the beans and the savory broth.
Do I need to soak canned beans before making soup?
No, you do not need to soak canned beans because they are already fully cooked! However, you should always rinse them thoroughly in a strainer under cold running water to remove the salty canning liquid.
How can I make this bean and corn soup thicker?
If you prefer a thicker, stew-like consistency, use a potato masher to mash some of the beans directly in the pot during the last 5 minutes of simmering. Alternatively, you can scoop out half a cup of the soup, blend it until smooth, and stir it back into the pot.
Can I use frozen vegetables instead of fresh?
While fresh carrots, celery, and bell peppers provide the best texture for the mirepoix base, you can absolutely use a frozen vegetable medley to save time. Frozen sweet corn works just as well as canned corn in this recipe!
How long do leftovers last in the fridge?
This soup is fantastic for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. The flavors actually deepen and taste even better the next day.
Can I freeze bean and corn soup?
Yes, this soup freezes beautifully because it doesn’t contain any dairy or pasta (which tend to get mushy). Let the soup cool completely, then transfer it to freezer-safe bags or containers. It will keep well in the freezer for up to 3 months. Thaw overnight in the fridge before reheating on the stove.
More Healthy Soups You Will Love
If you loved this hearty vegan soup, be sure to explore these other comforting seasonal recipes:
Let’s Connect!
Did you try this comforting Bean and Corn Soup? I would absolutely love to hear from you! Leave a rating and a comment below, and let me know if you served it with crusty bread or a side salad.
Don’t forget to snap a photo and tag me on Instagram at @healthy.living.enthusiast — I love seeing your cozy autumn creations!
📌 Pin this recipe to your Healthy Fall Soups board on Pinterest so you can keep making it all season long!
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Hearty Bean and Corn Soup (Vegan Succotash)
Ingredients
Method
- Step 1: 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.
- Step 2: Stir in the minced garlic and cook for 1 minute until fragrant.
- Step 3: Add the chopped carrot and celery. Cook for several minutes, stirring occasionally, until they begin to soften. Stir in the chopped red bell pepper and cook for another minute.
- Step 4: Pour in the 1 cup of canned diced tomatoes. Season with salt and black pepper to taste, and stir well.
- Step 5: Add the rinsed and drained beans and the sweet corn.
- Step 6: Pour in enough water (or vegetable broth) to cover all the vegetables (about 4 cups).
- Step 7: Cover the pot with a lid and let the soup simmer over low heat for about 30 minutes, until the vegetables are completely tender.
- Step 8: Turn off the heat and stir in the finely chopped fresh parsley.
- Step 9: Serve hot with a generous squeeze of fresh lemon juice and a slice of crusty bread.
Notes
- Don’t skip the lemon: Adding fresh lemon juice at the end is crucial; it brightens up the rich flavors of the beans and root vegetables.
- Rinse the beans: Always rinse canned beans to remove excess sodium and the starchy liquid before adding them to the soup.