I don’t know why I used to be intimidated by making soup. For some reason I associated soup with fancy fare requiring too much skill – and too much time. Once I started dabbling in soups, I realized I couldn’t have been more wrong. Now that the temperature in Maryland has dipped below 60, soups and stews are part of every week’s menu for my family.

What’s more, soup can be “soup-er” healthy, inexpensive, and fun to make with kids. Solomon and Celia love using an immersion blender to puree soup while it’s still in the pot. If you have younger children, use a larger pot to prevent sputtering and spills. (By the way, immersion blenders are a handy kitchen tool and make a great holiday gift for the food lovers in your life. You can get a really decent one for under $30.)  You can use a standing blender if you don’t have an immersion blender, but I recommend putting one on your holiday list if you make a lot of soups. Slow cookers are also useful for preparing soups well in advance (or keeping them warm) for those crazy winter sports/school activity nights where everyone wants to eat something fast and hot.

This black bean and corn soup is extremely flavorful and takes only 10 minutes to make! We like to serve it with homemade tortilla chips and sliced oranges. You can also spice it up with some hot pepper sauce, such as Tabasco, at the table.

Do you love fast weeknight soups? You might also like this Butternut Squash & Apple Soup from my friend Danielle Turner at Cooking Clarified or Quick & Easy Chinese Chicken Corn Soup from Jessica Lee Binder at Food Mayhem.

What are you favorite soups and stews to make in a hurry? Do you have an immersion blender or do you puree your soups in a standing blender? I’d love to hear from you!

Recipe: Soup-er Easy Black Bean and Corn Soup

  • Prep Time: 5 min(s)
  • Cook Time: 10 min(s)
  • Total Time: 15 min(s)
  • Servings: 6 servings, about 1 1/3 cups

A quick and easy hearty soup recipe.

Ingredients

    • 45 oz. canned black beans, reduced salt, if possible, with their liquid
    • 1 cup chunky salsa
    • 1 cup water
    • 1/2 tsp. cumin, or more to taste
    • 14 oz. canned corn kernels, with their liquid
    • 1 cup nonfat Greek yogurt or sour cream, for serving (optional)

Instructions

    • In a medium stockpot over medium heat, combine the beans, salsa, water and cumin and bring it to a boil.  While it is heating, use an immersion blender to puree about half the mixture, so it is still chunky.  Add the corn and its liquid, and continue to heat it for about 5 minutes, stirring occasionally.  (For a smoother soup, add the corn before pureeing the soup.)
    • Serve the soup with a dollop of Greek yogurt or sour cream, if desired.  You can refrigerate the soup for up to 3 days, or freeze it for up to 3 months.

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