Savory Black Bean and Corn Soup

Ingredients

 * 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
 * ¼ - ⅓ cup miso (depending on how savory you want the soup)
 * 1 tsp dried kelp (optional)
 * 3 tbsp 100% pure maple syrup (optional)

Garnish

 * tofu sour cream
 * chopped fresh cilantro and/or green onions
 * tortilla chips

Directions

 * 1) 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.
 * 2) Simmer for 30 minutes, or until beans are extra soft, and flavors have mingled well.
 * 3) Remove pot from heat, and strain the soup, reserving the liquid and setting aside one cup of the beans.
 * 4) Puree the remaining liquid and bean mixture until smooth, then return all but 1 cup (approximately) of the soup to the pot.
 * 5) Puree the one cup of soup with the miso paste until completely smooth.
 * 6) Add this back into the soup pot, along with the beans you set aside, and the frozen corn kernels.
 * 7) Reheat gently on medium-low, and do not boil.
 * 8) 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.