White Bean and Corn Soup with Avocado

How to Make White Bean and Corn Soup with Avocado

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large soup pot over medium heat. Once the oil is hot, add the diced onion and sauté for about 3-4 minutes until the onion is softened and translucent. Add the garlic and sauté for an additional 30 seconds, until fragrant.

Step 2: Add the Vegetables

Add the diced potato (if using), along with the white beans and corn, and stir to combine. The beans and corn will provide a hearty base for the soup, while the potato adds a creamy texture.

Step 3: Add the Seasonings and Broth

Season the mixture with ground cumin, smoked paprika (if using), salt, and pepper. Stir well to coat the vegetables and beans with the spices.

Pour in the vegetable broth and bring the soup to a simmer. Let it cook for about 15-20 minutes until the potatoes are tender and the soup is heated through. If you want a smoother texture, you can use an immersion blender to partially blend the soup right in the pot, leaving some chunks for texture, or transfer about half of the soup to a blender and blend it before returning it to the pot.

Step 4: Adjust the Seasoning and Serve

Once the soup is ready, taste it and adjust the seasoning if needed—add more salt, pepper, or cumin if desired.

If you’d like a little extra creaminess and brightness, stir in fresh lime juice for a pop of flavor before serving.

Step 5: Add the Avocado

Spoon the soup into bowls and top with diced avocado. The avocado adds a rich, buttery texture that perfectly complements the hearty beans and corn. If desired, garnish with fresh cilantro or a dollop of sour cream or Greek yogurt for extra creaminess.

Why This Soup is So Delicious

• Creamy Texture: The combination of creamy white beans and the natural richness of avocado gives the soup a velvety smooth texture that feels indulgent yet healthy.
• Sweet Corn: The addition of sweet corn adds a pop of color, a touch of sweetness, and a nice crunch, making each spoonful more exciting.
• Healthy Fats: With the creamy avocado and white beans, this soup provides healthy fats and fiber, making it both filling and nourishing.
• Flavorful Seasonings: The cumin and smoked paprika create a deep, savory base, while lime juice and fresh cilantro add brightness and freshness to balance the richness of the soup.

Serving Suggestions

This White Bean and Corn Soup with Avocado is a filling meal on its own, but here are a few ideas for serving it:

• Serve with Cornbread: A warm piece of cornbread or a slice of crusty bread is the perfect accompaniment to soak up the soup and add some extra texture.
• Side Salad: Pair the soup with a simple green salad or a Mexican-style slaw for a fresh contrast to the creamy soup.
• Taco Night: Serve the soup as part of a taco night spread. The creamy, tangy avocado on top of the soup pairs wonderfully with tacos or burritos.
• Grilled Cheese: If you’re looking for ultimate comfort food, enjoy the soup with a classic grilled cheese sandwich for the perfect cozy meal.

Tips for Success

• Make It Vegan: To make this soup vegan, simply skip the sour cream or yogurt and use vegetable broth instead of chicken broth. You can still enjoy the creamy texture from the avocado!
• Extra Veggies: Feel free to add other vegetables to the soup, like bell peppers, zucchini, or spinach, to increase the nutrition and add more flavor.
• Spicy Option: If you like a little heat, add some diced jalapeños or a pinch of chili flakes to the soup for a spicy kick.
• Smooth Soup: For an ultra-smooth texture, blend the soup completely, but keep some corn and beans aside to add back for texture.
• Leftovers: This soup keeps well in the fridge for up to 3 days. Simply reheat it on the stove, adding a splash of broth or water if it thickens too much during storage.

Storage & Reheating

• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: This soup can also be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container. When ready to eat, thaw overnight in the fridge and reheat on the stove.
• Reheating: To reheat, gently warm the soup on the stovetop over medium heat, stirring occasionally. You may want to add a bit of extra broth or water to loosen the soup if it has thickened during storage.

Conclusion

This White Bean and Corn Soup with Avocado is a perfect balance of creamy, hearty, and healthy ingredients, making it a wonderful option for a nourishing meal. It’s quick to make, customizable, and full of vibrant flavors that will leave you feeling satisfied. Whether you’re looking for a cozy soup for chilly days or a fresh, light meal for warmer weather, this soup is versatile and always a crowd-pleaser.

Top it with creamy avocado, a squeeze of lime, and a sprinkle of cilantro for a dish that’s as delicious as it is nutritious. Give this recipe a try—you won’t be disappointed!