- 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)
- 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.
Community content is available under CC-BY-SA unless otherwise noted.