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 ==
# 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.
Category:Bean Soup Recipes
Category:Black bean Recipes
Category:Corn Recipes
Category:Kombu Recipes
Category:Maple syrup Recipes
Category:Miso Recipes
Category:Tofu sour cream Recipes
Category:Vegetarian Recipes