RCI-VG.004.1194.001
Savory Black Bean and Corn Soup
Savory Black Bean and Corn Soup from the Recidemia collection
Prep25 min
Cook25 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- 4 cups
- 2 cups
- pure water6 cups
- onion1 unitchopped
- – 8 cloves garlic4 unitchopped
- soy sauce or Braggs Liquid Aminos3 tbsp
- 2 tbsp
- dried and ground cumin1 tbsp
- 1 tbsp
- 1 tsp
- ¼ - ⅓ cup
- dried kelp (optional)1 tsp
- 100% pure maple syrup (optional)3 tbsp
Method
1
Heat a large pot over medium heat and add the chopped onion, cooking for 5 minutes until softened and translucent. Add the chopped garlic and cook for another minute until fragrant.
2
Pour the water into the pot and increase heat to medium-high, bringing the liquid to a gentle boil. Add the dried kelp if using, stirring to combine.
3
Add the cooked black beans and frozen corn kernels to the pot, stirring well to distribute evenly throughout the liquid.
4
Stir in the soy sauce, dried parsley, cumin, paprika, and cayenne pepper, blending the spices thoroughly to ensure even flavor distribution.
5
Reduce heat to medium-low and simmer the soup for 15 minutes, allowing the flavors to meld and the beans and corn to heat through completely.
6
In a small bowl, whisk the miso (use ¼ to ⅓ cup depending on desired saltiness) with a ladleful of hot soup broth until smooth and dissolved, then pour this mixture back into the pot while stirring constantly.
7
Stir in the maple syrup if using, adjusting the sweetness and umami balance to taste. Simmer for an additional 5 minutes to allow the maple syrup to integrate with the other flavors.
8
Taste the soup and adjust seasonings as needed—add more miso for deeper umami, more cayenne for heat, or a touch more maple syrup for balance. Serve hot.