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