Recipes Soup Bean Soup Black Bean Soup Summer Black Bean Soup with Corn and Tomatoes 5.0 (1) 1 Review This recipe works best with fresh corn and tomatoes at the height of the season. Add them in right at the end so they maintain their texture and fresh summer flavor. Slideshow: Healthy Soups By Phoebe Lapine Phoebe Lapine New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. Food & Wine's Editorial Guidelines Published on January 27, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Phoebe Lapine Active Time: 10 mins Total Time: 35 mins Yield: 4 Ingredients 2 tablespoons olive oil 1 medium sweet onion, diced 1 jalapeño pepper, ribs and seeds removed, minced 4 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon chili powder Sea salt Two 15-ounce cans black beans, rinsed and drained 1 quart vegetable stock 1 large tomato, cut into a 1/2-inch dice 1 cup fresh corn kernels 2 tablespoons lime juice Directions In a large Dutch oven or stock pot, heat the oil. Sauté the onion over medium-high heat until soft, 5 minutes. Add the jalapeño, garlic, cumin, chili powder and 1 teaspoon salt. Cook until fragrant, 2 minutes. Stir in the black beans and stock, strapping up any brown bits from the bottom of the pot. Bring to a boil and simmer over medium-low heat until the beans are tender and the soup has thickened, 20 minutes. Remove from the heat and add the tomatoes, corn and lime juice. Allow the soup to sit for 10 minutes, until the tomatoes are heated through. Taste for seasoning. Serve immediately. Rate it Print