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Corn and Black Beans Soup from Peru

Yields4 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

A modern home-style soups recipe inspired by the pantry and cooking traditions of Peru, using cumin, cilantro and familiar everyday ingredients.

 250 g Black Beans
 250 g Corn
 1 Onion
 2 cloves Garlic
 1 tsp Cumin
 1.20 l Water or Stock
 15 ml Vegetable Oil
 15 g Cilantro
1

Cook onion and garlic gently

2

Add cumin and stir briefly

3

Add black beans, corn and water or stock

4

Simmer until everything is tender

5

Mash or blend a small portion for body if desired

6

Finish with cilantro

Notes

The Story Behind Corn and Black Beans Soup from Peru

The cooking traditions of Peru are diverse, so Corn and Black Beans Soup from Peru should be read as a practical contemporary recipe inspired by that culinary setting.

This version emphasizes practical ingredients: tomatoes, black beans and cilantro, supported by cumin for depth.

Pantry and Cooking Technique

The recipe uses potatoes, tomatoes and cilantro as recognizable building blocks, with cumin and paprika providing the main aromatic direction.

Serving Context

The recipe is portioned for a typical shared meal and can be served with potatoes, fresh vegetables or a simple side according to the style of the dish.

Regional Variations and Modern Cooking

The proportions below are standardized for repeatable home cooking. A local cook may prepare a related dish very differently, especially in choice of vegetables, spice intensity and accompaniments.

Nutrition Facts

4 servings

Serving size