Hearty Beef and Black Bean Soup with Corn and Tomatoes is a rich, satisfying soup filled with tender ground beef, black beans, sweet corn, and juicy tomatoes. Infused with warm spices, it’s a comforting one-pot meal perfect for chilly days or when you need a nourishing dinner with bold flavors.

Why You’ll Love This Recipe

This soup is protein-packed, filling, and brimming with robust flavors. It’s a crowd-pleaser that can be made with pantry staples and fresh or frozen vegetables. The combination of beef, beans, and corn offers a balance of textures, while the tomatoes bring acidity to keep the flavors bright. It’s easy to prepare, freezes well, and tastes even better the next day.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ground beef
Olive oil
Onion, diced
Garlic, minced
Black beans, drained and rinsed
Corn kernels (fresh, frozen, or canned)
Diced tomatoes (canned or fresh)
Beef broth
Tomato paste
Chili powder
Ground cumin
Salt
Black pepper

Directions

In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened.
Stir in minced garlic and cook for 1 minute until fragrant.
Add ground beef, breaking it apart with a spoon, and cook until browned. Drain excess fat if needed.
Stir in chili powder, cumin, salt, and black pepper.
Add black beans, corn, diced tomatoes, tomato paste, and beef broth. Stir to combine.
Bring to a boil, then reduce heat and simmer for 20–25 minutes to allow flavors to meld.
Taste and adjust seasoning before serving.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Add diced bell peppers for extra color and sweetness.
Use ground turkey or chicken for a lighter option.
Spice it up with jalapeños or crushed red pepper flakes.
Add cooked rice or quinoa for a heartier meal.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until hot. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

1. Can I make this in a slow cooker?

Yes, brown the beef first, then cook on low for 6–8 hours.

2. Can I use canned corn?

Yes, just drain before adding.

3. Can I make it vegetarian?

Omit the beef and use vegetable broth, adding extra beans or lentils.

4. Can I make it spicier?

Add jalapeños, hot sauce, or extra chili powder.

5. How do I thicken the soup?

Simmer uncovered for a few extra minutes or mash some of the beans.

6. Can I use fresh tomatoes instead of canned?

Yes, peel and dice about 4–5 medium tomatoes.

7. Can I make it ahead of time?

Yes, the flavors deepen after sitting for a day.

8. Can I freeze individual portions?

Yes, portion into freezer-safe containers for easy meals.

9. What toppings work well?

Shredded cheese, sour cream, chopped cilantro, or tortilla chips.

10. Can I add other beans?

Yes, kidney beans or pinto beans work well with the flavors.

Conclusion

Hearty Beef and Black Bean Soup with Corn and Tomatoes is a flavorful, comforting dish that’s easy to prepare and packed with wholesome ingredients. Whether enjoyed fresh or from the freezer, it’s a reliable go-to recipe for satisfying, warming meals.

Hearty Beef and Black Bean Soup with Corn and Tomatoes

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A warm and satisfying soup made with tender beef, hearty black beans, sweet corn, and juicy tomatoes, simmered in a flavorful broth with spices for a wholesome and comforting meal.

Author: Emma Harper
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Yield: 6 servings 1x
Category: Soup
Method: Simmering
Cuisine: Mexican
Diet: Gluten Free

Instructions

In a large pot, heat olive oil over medium-high heat. Add beef and sear until browned on all sides, about 5 minutes. Remove and set aside.
In the same pot, sauté onion, garlic, and bell pepper for 3–4 minutes until softened.
Return beef to the pot, then stir in cumin, chili powder, smoked paprika, salt, and pepper. Cook for 1 minute to release flavors.
Add black beans, corn, diced tomatoes, and beef broth. Bring to a boil, then reduce heat and simmer for 45–50 minutes, or until beef is tender.
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh cilantro if desired.