Quick and Easy Black Bean Soup

It’s -23C in November!! My brain doesn’t know what to do with this fact. I think it’s frozen. Guess I’d better make some soup. Here’s the recipe for a quick and easy black bean soup. It takes about 10 minutes to make and serves up nicely with fresh bread or fried polenta.

Quick and Easy Black Bean Soup
Serves 3-4
1 can (19 oz) black beans
1 can (28 oz) diced tomatoes
1 can (12 oz) of corn or approx. 1 cup frozen corn
1 tablespoon olive oil
1 teaspoon of basil or to taste
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon white sugar (to mellow out the acidity in the tomatoes)


  • Drain and rinse beans and canned corn.
  • In a medium sized pot combine diced tomatoes, rinsed black beans and corn.
  • Add olive oil, spices and sugar.
  • Warm gently over medium heat stirring and simmering for about 10 minutes.
  • Enjoy!


Quick and Easy Black Bean Soup — 4 Comments

  1. This soup looks like just the thing for me. I am trying to increase the amount of beans I eat. I’m trying to make healthier choices. I appreciate the fact that it is quick and easy. When I make bean recipies, I freeze single servings in glass salsa jars so I have easy healthy lunches always available. One good thing about the low temperatures. No mosquitoes!

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