Have you ever tried combining some toasted corn kernels with black beans? It’s a fantastic combination of health, taste, colors and texture. Our family tried out and modified a recipe we found a few years ago and it became a family favorite meal option. It’s super easy to make because it builds on a ready to heat can or carton of black bean soup as the base, with more added beans and veggies to pump up the taste and nutrition. Try it out and see for yourself!
- 1 can or carton of ready-to-heat black bean soup (e.g., Campbell’s Red Pepper Black Bean Soup)
- 1 (15 ounce) can of black beans, drained and rinsed well
- 1-2 cups of water
- 1 cup of frozen corn kernels (toasted first)
- 1/4 to ½ cup of chunky salsa or salsa fresca (or to taste)
- Pepper as desired
- 1-2 teaspoons of olive oil
- Can be served with avocado wedges or guacamole and tortilla chips
- Add the rinsed and drained black beans into a pot with the ready-to-heat commercial black bean soup. Add in 1 – 2 cups of water (or more depending on how thick you would like your soup). Cook over medium heat until the beans soften further and the mixture thickens.
- Add additional vegetables if desired (see notes below).
- Heat a separate saucepan over medium-high heat. Add 1 – 2 teaspoons of olive oil and heat the frozen corn kernels, stirring frequently until a toasted corn smell begins and the kernels begin to brown. Remove from the heat. Stir these kernels into the soup pot with black beans.
- Add 1/4 to 1/2 cup of salsa (homemade or store bought) in and stir well.
- Serve soup with tortilla chips, guacamole or avocado wedges (see additional notes below) a sandwich or side salad.
You can adjust the amount of water you add, depending on how thick you would like the soup. You may also decide to add the salsa individually at the table according to each person’s taste preference.
It is very easy to modify this recipe especially if you would like to add in more vegetables. For example, you could add in ½ cup of chopped button mushrooms, a diced orange bell pepper or a 1/4 cup of chopped mini zucchini wedges into the soup at the beginning when heating up the black beans with water. Another delicious alternative is to cook pasta separately then add some into the final soup before serving. Makes a hearty meal!
To adapt this to a toddler’s meal: You can set aside some of the black bean corn soup for your toddler, prior to adding the salsa. This is so that you can decide how much to add of the salsa (if any) before giving to your toddler. Then you can put some cooked pasta and/or broken up tortilla chips (allow the chips to soften into the soup before offering to toddler) into the soup to serve as an all-in-one meal. Alternatively, offer the black beans, pasta and corn on a plate as delicious finger food pick-me-ups!