Black bean, corn and tomato soup from How to Eat 30 Plants a Week: 100 Recipes to Boost your Health and Energy (page 65) by Hugh Fearnley-Whittingstall

  • ground cumin
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  • corn on the cob
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  • Serves : 4

  • EYB Comments

    Can substitute tinned black-eyed beans for black beans, tinned plum tomatoes for fresh tomatoes, and frozen sweetcorn for fresh corn. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Soured cream and avocado topping

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tinned black-eyed beans for black beans, tinned plum tomatoes for fresh tomatoes, and frozen sweetcorn for fresh corn. See recipe for variations.

  • eeeve on February 24, 2025

    Loved this! Used red kidney beans as no black beans on hand, left out the corn (not a fan), but added the optional peas and some celery. Dash of soy sauce at the end and it was perfect!

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