Spicy Red Bean and Corn Soup Recipe – Hearty, Healthy & Easy One-Pot Meal

Ingredients (Serves 6):

• 1½ cups dried red beans (or 2 cans, drained and rinsed)

• 1 tablespoon olive oil

• 1 large onion, chopped

• 3 garlic cloves, minced

• 1 red bell pepper, diced

• 1 chili pepper (or more, to taste), finely chopped

• 2 large tomatoes, chopped (or 1 can crushed tomatoes)

• 1 tablespoon tomato paste

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon dried oregano

• ½ teaspoon ground coriander (optional)

• 1 teaspoon salt

• ½ teaspoon black pepper

• 4 cups vegetable broth (or water)

• 1 cup corn (fresh, frozen, or canned)

• 1 tablespoon fresh lime juice

• A handful of fresh cilantro, chopped

Instructions

1. Prepare the beans:
If using dried beans, soak them overnight in water. Drain and cook in fresh water until tender, about 60–90 minutes.

2. Sauté the vegetables:
Heat the olive oil in a large pot. Add the onion and cook until golden. Add the garlic, red bell pepper, and chili pepper, and sauté for another 2–3 minutes.

3. Add the seasonings:
Stir in the tomato paste, chopped tomatoes, cumin, smoked paprika, oregano, coriander (if using), salt, and black pepper. Mix well and cook for about 5 minutes, until the mixture thickens slightly.

4. Add the liquid:
Add the cooked beans and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 30 minutes.

5. Add the corn and lime:
Stir in the corn and cook for another 5 minutes. Remove from the heat, add the fresh lime juice, and mix well.

6. Serve:
Garnish with fresh cilantro and serve hot. Optional toppings include diced avocado, lime wedges, sour cream (or yogurt), and toasted tortillas.