Quick Summer Corn Soup

I always end up with an abundance of tomatoes and peppers during the summer. And despite the heat, the afternoon rainstorms that we receive on a nearly daily basis, make me crave chilis and soups- so this is ideal! It’s quick to put together and combines the bright flavors of summer with smoky heat. It’s easy to halve or double (or triple); you’ll note the measurements are not extremely precise. As with most simple recipes that I put together, the point is more to use what you have available and to season to taste.


Corn cut off the cob; roughly two cups, raw (You could also use previously grilled corn)

Peppers, both sweet and hot; roughly 1 cup combined (Any combination will do. I kept it relatively mild this time as I planned on giving some to the baby)

Diced tomato; two cups (if you don’t have an abundance of fresh tomato, canned is fine)

1 can of beans; I used a tri-blend of pinto, black, and red kidney

1 can of French onion soup (you can of course use any bone broth or potlikker; but this is a simple hack to add quick flavor)

Smoked Paprika; 1-2 tsp, to taste

White Pepper; also 1-2 tsp, to taste

Salt to taste (use restraint if using as part of baby led weaning)

*it’s delicious just as it is, but this is also a good way to use up any remaining Sunday Chicken if you have it on hand. Shred and add when adding the beans.


Drizzle olive oil in a saucepan on medium heat. Add corn, peppers, and tomatoes. Once the peppers are tender and tomatoes have softened, add the beans and seasoning. Stir to thoroughly disperse the spice and then add the soup. Bring to a gentle boil, then reduce to a simmer. Taste and season once again before serving.

Suggested toppings: sour cream, diced avocado, scallion, cilantro, a squeeze of lime.