Cajun Corn Soup Recipe -
Cajun Corn Soup Recipe
  • READY IN 45 mins

Cajun Corn Soup

Recipe by  

"A variation of Cajun corn soup -- with black beans instead of meat! Alter the spices accordingly, as this can turn out VERY hot or just a little spicy, depending on what you like."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Mix the broth and water in a pot, and bring to a boil. Stir in the green bell pepper, tomatoes, and corn. Season with garlic salt, cayenne pepper, and paprika. Reduce heat to low, and simmer 10 minutes. Transfer 1/2 the mixture to a blender, blend until smooth, and return to pot.
  2. Heat the oil in a skillet over medium heat. Stir in the leek and garlic, and cook 5 minutes, until tender. Transfer to blender. Place black beans and about 1/2 cup of the soup into blender. Blend until smooth. Mix into the soup, and continue cooking 10 minutes, until heated through.
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Reviews More Reviews

Most Helpful Positive Review
Mar 08, 2008

this soup was just delicious. I made some changes I omitted the leeks and also added a can of navy beans to make it a thicker soup. I chopped up grilled andouille sausage and added a lil thickening of flour and water to make it thick. The soup was fantastic. I will definetly make again.

Most Helpful Critical Review
Feb 02, 2012

I had high hopes for this soup, but it just fell flat for me. I followed the recipe, but reversed the steps so I would only need to use 1 pot (sauteed onions/garlic first, the added the broth et al to boil, reserving 1/2 of the beans/corn/peppers until after I immersion blended the soup). It just had very little flavor, other than HOT (not too hot, just hot). I'm not sure what makes this "cajun", but I think I would have preferred it w/a cajun spice blend. THANKS for the recipe, JWHICKER!


18 Ratings

Jul 21, 2006

Excellent flavour, and very quick to prepare. Next time, I think I'll reserve half of the black beans and add them to the soup whole, just to add a little more texture to the soup. My husband (a very obviously NON-vegetarian) thought there should have been meat in it, but I don't think it needed it.

Feb 02, 2011

My Sweetheart has been going more and more vegetarian on me so I tried this recipe. I hate to make changes but it really was a tiny one. I used vegetable broth instead of chicken broth. She loves the beans so this worked out perfectly. I like a little more meat or chicken or fish with my meals so I add in some sauteed shrimp to my bowl right before serving. Three little words: Won-der-ful!

Jul 18, 2006

I actually LOST the recipe after I bought the supplies and before I made the soup, so I sort of guessed at what I was supposed to do when and totally wound up skipping the "blend" part. For the chicken broth, I used a ramen noodle seasoning packet (I'm trying to be more thrifty). I added a ton of hot pepper, and it wound up being too hot, so to balance and give a little more flavor, I added a little brown sugar. It was DELICIOUS!

May 15, 2009

Even better than I expected. I did change a little though. I did not add the corn until the end because I did not want it chopped and I used 1/2 can beans in the blender and another 1/2 at the end so it would be whole. I topped it with a dollop of sour cream and fresh chopped cilantro and chives. My husband said his only complaint was I didn't give him enough.

Dec 15, 2010

Added cilantro, chopped avocado, crushed tortilla chips and cheese to top it off.

Oct 21, 2009

This was very easy to make and the ingredients are all things I have on hand regularly (except the leek which I left out.) With that said, I'm still very surprised at the GREAT reviews this soup has. It's thin and almost more broth than anything. We like a thick soup so this one is kind of boring. I only blended half of the black beans as one review suggested. I added noodles. It helped some but I don't think this will be added to my family's favorite soups.


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  • Calories
  • 126 kcal
  • 6%
  • Carbohydrates
  • 21.1 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 585 mg
  • 23%

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

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