Black Bean and Sweetcorn Soup

This is an easy mid-week soup, perfect for the left over vegetables found at the back of the fridge. The soup is light and mild and of course healthy, packed with fibre and protein (black beans contain a good amount of protein). I also often add leftover pasta or rice to the soup to make it more filling. This soup is very cheap (so perfect for the low budget students out there) and with freshly baked bread could be served to the kings and queens.

An easy, cheap and simple soup, perfect for mid-week

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Nut free
  • Vegan

Black Bean and Sweetcorn Soup

Serves 2 people


  • 310 grams (11 oz) black beans (tinned)
  • 1 small onion (red), chopped finely
  • 1 garlic clove, chopped finely
  • Half a chili pepper (red), chopped finely
  • 1 teaspoon coconut oil
  • 500-700 millilitres (18-24 fluid oz) water
  • 2 yeast free vegetable stock cubes
  • 1 tablespoon tomato paste (puree)
  • 1/2 teaspoon smoked paprika
  • 270 grams (10 oz) sweetcorn (fresh or frozen)


  1. Drain the black beans.
  2. Peel the onion and garlic clove and chop finely.
  3. Cut the chili pepper in half lengthwise and scoop out the seeds and membranes. Chop half of the chili pepper finely.
  4. In a large saucepan, heat the 1 teaspoon coconut oil.
  5. Heat the onion, garlic and chili for 5 minutes or until fragrant and soft. Add a couple of tablespoons water if more liquid is needed.
  6. Add the 1 tablespoon tomato paste, 1/2 teaspoon smoked paprika, 500-700 millilitres water (start with 500 millilitres (18 fluid oz) and add more if preferred) and 2 yeast free vegetable stock cubes.
  7. Bring to a boil and allow to simmer for 2 minutes. Stir frequently.
  8. Add the sweetcorn and allow to simmer further for 15 minutes.
  9. Add the black beans and allow to simmer further for at least 5 minutes.
  10. Serve with bread.


  • You can add other vegetables to the soup such as celery, carrots, potatoes, peppers and more.
  • You can add pasta or rice to the soup to make it more filling.      
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.     
  • You can use regular stock cubes instead of yeast free ones.
  • You can use chicken stock instead of vegetable stock.