Corn & Bean Soup With Lemon & Herbs

Corn & Bean Soup With Lemon & Herbs

This soup is flavorful and nourishing any time of year, and since it makes the most of garden veggies, it will remind you of the summer. It begins with a tasty broth that’s infused with lemon and seasonings, and adds fresh corn, beans, and tomato for a colorful as well as delicious meal. Note that you can substitute any white beans, or lentils, in this recipe.
Course Appetizers, Main Course, Main Dish, Soup
Cuisine American


  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 2 shallots thinly sliced
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1/2 teaspoon paprika
  • Salt to taste
  • Black pepper to taste
  • 1 lemon zest & juice
  • 6 cups chicken stock
  • 2 cobs fresh corn
  • 1 can navy beans drained & rinsed
  • 1 ripe tomato diced


  • Heat the oil in a large soup pot, and add the garlic. Cook for 2 to 3 minutes, until fragrant.
  • Add the shallots, and continue to sauté for another 2 minutes.
  • Sprinkle in the oregano, thyme, paprika, and lemon zest, and cook while you stir constantly for another minute as the flavors begin to blend.
  • Pour in the chicken stock and half the lemon juice, and stir to blend in the seasonings. Season with salt and pepper to taste
  • As the stock heats to a simmer, take a small, sharp knife and cut the kernels from the cob of corn. Rinse and remove any of the corn silk that may be sticking to it.
  • Add the corn to the pot and let it simmer for about 15 minutes.
  • Next, add the beans, and continue to cook for another 10 minutes or so until the corn and beans are tender.
  • Add the chopped tomato last, stirring it into the soup. Let it simmer for another 5 to 10 minutes.
  • Whatever you don’t eat right away will freeze well in a tightly sealed contained for up to 3 months.
Keyword beans, Lemons
Tried this recipe?Let us know how it was!

Contact Us

How can we help? Send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt