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Black Bean and corn soup in a soup bowl on top of a napkin.

Crock Pot Pork Black Bean Corn Soup

Arlene Mobley - Flour On My Face
Crock Pot Pork Black Bean Corn Soup is a great way to use up leftovers like leftover corn on the cob and cooked white rice. This easy summer crock pot soup recipe is packed full of healthy ingredients.
5 from 1 vote
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Main Dish
Cuisine Mexican
Servings 8 servings
Calories 219 kcal


  • ½ pound ground pork browned and drained well
  • 14 oz can diced tomatoes with green chilies
  • 30 oz. two 15 oz cans black beans rinsed and drained well
  • 1 can corn kernels drained well or 1 cup leftover corn on the cob cut from the cob
  • ½ cup diced bell pepper
  • 1 small onion diced about ½ cup
  • 2 cloves garlic minced
  • 32 oz beef broth
  • 1 teaspoon ground cumin
  • 3 teaspoons chili powder
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  • Brown the ground pork in a skillet and drain well. Add to a 6-quart crock pot.
  • Add the canned diced tomatoes, black beans, and corn to the crock pot.
  • Next add the diced bell pepper, diced onion, and minced garlic to the crock pot.
  • Pour the beef broth in and mix well with a large spoon.
  • Add the ground cumin and ground chili powder to the crock pot and stir to combine the spices with the rest of the ingredients.
  • Place the lid on the crock pot and cook for 3 hours on high or 6 hours on low.
  • Serve with cooked white rice if desired.
  • Makes about 6 servings.


Serving: 1Bowl | Calories: 219kcal | Carbohydrates: 26g | Protein: 14g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 914mg | Potassium: 654mg | Fiber: 9g | Sugar: 3g | Vitamin A: 341IU | Vitamin C: 16mg | Calcium: 76mg | Iron: 4mg
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