Corn & Leek White Bean Soup

September 1, 2022
Sometimes when I come home from the farmers market I feel like I’m on an episode of Chopped. I usually just buy whatever is available and figure out what to make with it when I get home, rather than going with a specific list. Last week I ended up with a bundle of leeks and a few ears of corn and I wasn’t sure what I was going to use them for. I mentioned to my dad that I had grabbed these, and he requested that I make a soup. I made this soup with flavors that he would like in mind.

After this soup has simmered for a bit, the flavor of the corn and leeks shines through in the broth. I added white beans to make this soup a little more dense but feel free to use whatever beans you have. I also used fresh corn but you can use canned or frozen if that’s what’s available to you. When preparing the leeks, use the bottom white parts of the stalk, and set the tops aside to make a vegetable broth later on so you don’t waste them. Serve this alongside a salad and some sliced bread for an end of summer lunch.
corn leek white bean soup in a white bowl with a brown and black background

Corn & Leek White Bean Soup

utensils YIELDS 2 bowls of soup
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  • 1 tbsp olive oil
  • 1 cup corn
  • 1 cup sliced leeks
  • 1 clove garlic, minced
  • 1/4 tsp dried oregano
  • 1/4 tsp dried parsley
  • 1/4 tsp dried thyme
  • 1/4 tsp ground paprika
  • 1/4 tsp ground turmeric
  • salt & pepper to taste
  • 1 cup white beans, cooked
  • 1 1/2 cup water
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1. In a large pot, heat the olive oil over medium.

2. Add the corn, leeks, and garlic. Sauté for a couple minutes before adding the seasonings and mixing well to coat.

3. Add in the beans and water and bring to a boil.

4. Reduce to a simmer and let cook for about 20 minutes, to let all of the flavors infuse.

5. Remove from heat and serve.

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Photo: Lauren Sacerdote

Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.


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