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Indian-Style Mexican Black Bean & Corn Soup (Vegetarian)

A simple, healthy vegetarian soup blending black beans and sweet corn with light spices — easy for beginners and perfect for a comforting lunch or dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: Fusion, Mexican-inspired, Vegetarian
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups cooked black beans (or 1 can, drained & rinsed)
  • 1 cup sweet corn kernels (fresh or frozen)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil or vegetable oil
  • 1 tsp ground cumin
  • ½ tsp chili powder (adjust spice to taste)
  • 4 cups vegetable broth / water low-salt preferred
  • ½ tsp salt (or to taste)
  • Fresh coriander leaves & a wedge of lime for garnish (optional)

Equipment

  • Large pot

Method
 

  1. Heat oil in a large pot over medium heat. Add chopped onion and sauté until soft and translucent (about 4–5 minutes). Then add minced garlic and cook for another 1 minute, until fragrant.
  2. Stir in ground cumin and chili powder. Mix well for about 30 seconds so spices release aroma.
  3. Add cooked black beans and vegetable broth (or water). Increase heat and bring the mixture to a gentle boil.
  4. Once boiling, reduce heat to medium-low. Cover and simmer for 10 minutes to let flavours combine.
  5. Add sweet corn kernels and salt. Simmer uncovered for another 5–7 minutes so corn heats through and soup thickens slightly.
  6. Taste and adjust salt or spices if needed. Pour into bowls, garnish with fresh coriander leaves and a wedge of lime if you like.

Notes

If you want a creamier texture, you can mash about half the beans with the back of a spoon or use an immersion blender for part of the soup, then stir back in the corn. You may also add chopped bell pepper or carrot for extra vegetables. Leftover soup can be refrigerated for up to 3 days.