Easy Bean Soup

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5 from 30 votes

This Easy Bean Soup features a blend of black-eyed beans, corn, and sautéed onions, bell peppers, and celery simmered in vegetable broth with Cajun spices for a mildly smoky, savory flavor. It offers a hearty, comforting texture with tender beans softened by gentle simmering and a touch of heat from optional hot sauce. This versatile soup is suitable as a warming meal or side dish and can be adapted with fresh or frozen vegetables.

Prep Time

10 mins

Cook Time

4 hrs

Total Time

4 hrs 10 mins

Servings: 8

Calories: 342 kcal

Course: Main Course

Cuisine: Vegan

Ingredients

1 tablespoon olive oil
2 cups onion or 2 fresh onions finely diced, frozen, diced, 104g
¾ cup bell pepper or 2 fresh peppers, deseeded and finely diced, frozen, diced, 130g
2 celery or a pinch of ground celery seeds, ribs, cleaned and finely diced
1 tablespoon Cajun seasoning or to taste, or Creole seasoning
1/2 teaspoon smoked paprika
4 tablespoon corn starch
6 cups vegetable broth hot, 1.5 litre
56 ounces black-eyed beans drained and rinsed, canned, 1600g
14 ounces corn frozen, 400g
1 bay leaf
salt
black pepper ground
hot sauce optional
lime for garnish

Instructions

Cup of Yum

Heat the olive oil in a pan over medium heat, add the onions, peppers and celery or ground celery seed and sautée for about 5 minutes till softened.
Add in the garlic and fry for 30 seconds until fragrant then mix in the cajun seasoning, paprika, and corn starch and stir until the onion mixture is coated.
Add the hot broth straight into the saucepan, followed by the rest of the ingredients.
Bring to the boil, then simmer for about 20 minutes before serving.
Season well before serving, stir in some hot sauce if using topped with and lime slices.

Make This In The Slow Cooker

Sautée the onions, peppers and celery or ground celery seed in a pan with olive oil over medium heat for about 5-6 minutes until the onions and peppers soften.
Stir in garlic and fry for 30 seconds until fragrant. Then mix in your spice and cornstarch until the onion mix is well-coated.
Place the spiced onion mix in your slow cooker, followed by the vegetable broth, beans and sweetcorn.
Cover and cook on high heat for 3.5-4 hours
Season well before serving, stir in some hot sauce if using topped with and lime slices.

Notes

Adding defrosted frozen carrots mid-cooking can add extra bulk and nutrients.
Incorporate hot sauce, chilis, or jalapeño for extra heat according to preference.
Mash a portion of the beans and stir them back into the soup to thicken the texture.
Preparing vegetables in advance or using frozen diced onions and peppers can streamline cooking.
Add Cajun seasoning gradually to control spice level and avoid overpowering the dish.
Use hot vegetable broth when adding to soup to maintain cooking temperature.
Mix cornstarch with cold water before adding to prevent lumps and ensure even thickening.
Simmer gently to keep beans intact and avoid mushiness.
Taste and adjust seasoning throughout cooking for best flavor balance.
Fresh vegetables may provide a slightly different texture than frozen; choice depends on preference and availability.
One serving contains approximately 3 Blue Plan SmartPoints according to the recipe source.

Nutrition Information

Calories 342kcal (17%) Carbohydrates 64g (21%) Protein 18g (36%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Sodium 726mg (30%) Potassium 827mg (18%) Fiber 16g (64%) Sugar 11g (22%) Vitamin A 1213IU (24%) Vitamin C 26mg (29%) Calcium 65mg (7%) Iron 6mg (33%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 342

% Daily Value*

Calories	342kcal	17%
Carbohydrates	64g	21%
Protein	18g	36%
Fat	3g	5%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Sodium	726mg	30%
Potassium	827mg	18%
Fiber	16g	64%
Sugar	11g	22%
Vitamin A	1213IU	24%
Vitamin C	26mg	29%
Calcium	65mg	7%
Iron	6mg	33%

* Percent Daily Values are based on a 2,000 calorie diet.