Quick 3-Can Bean Soup with Tomatoes and Corn

This vibrant, satisfying bean soup comes together from just three cans — beans, tomatoes, and corn — plus water or broth and a few pantry spices. It’s the kind of unfussy lunch or weeknight dinner that tastes warmly homemade with very little effort.

Ingredients

• Canned red beans — 400 g (14 oz)
• Canned corn — 340 g (12 oz)
• Diced tomatoes in their own juice — 400 g (14 oz)
• Vegetable broth or water — 600 ml (2 1/2 cups)
• Vegetable oil — 1 tbsp (optional)
• Garlic powder — 1 tsp
• Smoked paprika — 1 tsp
• Dried oregano or Italian seasoning — 1 tsp
• Salt — to taste
• Ground black pepper — to taste
• Fresh herbs for serving — optional

Step-by-Step Recipe

1. Open the cans: drain the corn, rinse the beans under cold water, and keep the tomatoes with their juices.
2. In a pot, warm the oil (or make it without oil), add the tomatoes, then stir in the garlic powder, paprika, and oregano. Cook for 1–2 minutes to bloom the spices.
3. Pour in the broth or water and bring to a boil.
4. Add the beans and corn, reduce the heat, and simmer for 8–10 minutes. Season with salt and pepper to taste.
5. For a thicker texture, blend 1–2 ladles of the soup with an immersion blender and return it to the pot.
6. Take off the heat, let it stand for 3 minutes, and serve topped with fresh herbs.

Tips and Variations

• Heat: add a pinch of chili flakes or a splash of hot sauce at serving.
• Broth: vegetable broth keeps the flavor mellow and balanced; chicken broth adds more depth.
• Without corn: swap in white beans or chickpeas and keep the same “3-can” idea.
• Heartier: serve with crisp toast, tortillas, or a spoonful of sour cream or yogurt.
• Thickening: mash a ladleful of beans against the side of the pot if you don’t have a blender.
• Freezing: this soup freezes well for up to 2–3 months in an airtight container.

Nutrition

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