Roasted Corn and Black Bean Soup – Soup-A-Palooza

I am just posting my Soup-A-Palooza soup recipe over here so that the actual giveaway post isn’t super long. As I said on that post, this is a delicious, hearty, full of flavor soup that is sure to warm you up when it is cold outside. I simply made a couple of adaptations from the original recipe on and I loved the result!

Remember to enter your soup in our Soup-A-Palooza roundup. There are some great prizes available and you can be entered simply by sharing 1 or 2 of your favorite soup recipes with us!

Recipe: Roasted Corn and Black Bean Soup Recipe (adapted from

  • 2 15.25 ounce cans of whole kernel sweet corn, drained
  • 2 15 ounce cans of Bush’s Black Beans, drained
  • 1 tablespoon olive oil
  • 1 small yellow, red or green bell pepper, seeded and diced
  • 1 small onion, diced
  • 1 small carrot, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 2 (13 3/4 – ounce) cans chicken broth
  • 2 tablespoons TABASCO® Original Red
  • 1/2 cup half-and-half
  • 1/4 teaspoon salt

Cook corn in a large, cast iron skillet over high heat 5 minutes or until brown in spots, stirring occasionally. Remove corn to bowl.

Heat oil in same skillet over medium heat. Add bell pepper, onion, carrot, and garlic; cook 5 minutes, stirring occasionally. Stir in chili powder; cook 1 minute. Stir in chicken broth, TABASCO® Original Red, black beans and corn. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes. Stir in half-and-half and salt; heat through.

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  1. says

    Thanks, Kristen, for hosting the event and for this recipe. It sounds yummy and can’t wait to try it. I’d like to invite you to participate in Foodie Friday… the first one is this week. Thanks again!

  2. says

    I tried this soup last night and it was delicious! I added chicken . . . YUM!!! Thanks for the great recipe. I’ll be checking in with you often!


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