Savory Black Bean and Corn Soup

[Guest guest]

Savory Black Bean and Corn Soup

 

4 cups cooked black beans (two 19oz cans)

2 cups frozen corn kernels

6 cups pure water

1 onion, chopped

4-8 cloves garlic, chopped

3 tbsp soy sauce or Braggs Liquid Aminos

2 tbsp dried parsley

1 tbsp dried and ground cumin

1 tbsp paprika

1 tsp cayenne pepper

1/4 - 1/3 cup Miso (depending on how savory you want the soup)

1 tsp dried kelp (optional)

3 tbsp 100% pure maple syrup (optional)

 

For Garnish:

Tofu sour cream

Chopped fresh cilantro and/or green onions

Tortilla chips

 

Place the beans, water, onion, garlic and all the seasonings except

for the corn and miso in a large pot and bring to a boil. Simmer for

30 minutes, or until beans are extra soft, and flavors have mingled

well. Remove pot from heat, and strain the soup, reserving the

liquid and setting aside one cup of the beans. Puree the remaining

liquid and bean mixture until smooth, then return all but 1 cup

(approximately) of the soup to the pot. Puree the one cup of soup

with the Miso paste until completely smooth. Add this back into the

soup pot, along with the beans you set aside, and the frozen corn

kernels. Reheat gently on medium-low, and do not boil. Serve hot

garnished with a dollop each of tofu sour cream and salsa, sprinkled

with fresh cilantro and/or green onions, and a handful of tortilla

chips for dipping.

 

I have also served this soup over a nice, rich polenta.

 

Serves 6-8