I just made the most amazing Soup and I just had to share it. I was slow cooking some black beans to freeze for future recipes and left them too long in the cooker. What resulted was perfect for a Mexican inspired soup. Anyone who has kitchen experience knows that the longer anything is cooked the deeper the flavor especially when it comes to soup.
The recipe itself only took 10 minutes to put together plus an extra 5 to finish the cooking process. All of the work was done by the slow cooker over the course of the day. I put 4 cups of rinsed and sorted black beans in a large crock pot with 10 cups of water and a 2inch piece of Kombu. This cooked on high for 6 hours. Once the beans were done I put the remaining ingredients together in a large pot and supper was ready! I served the soup with Corn Tortilla Chips and a Raw Vegan Sour Cream.
The remaining beans were allowed to cool then I packed them in freezer bags and froze them for another time. Canned beans can be used just as easily with this recipe, it just won’t have the same depth of flavor but will still be delicious. If you want a thicker consistency with the canned beans you can puree 1/2 of the soup.
Another option is to put all of the recipe ingredients into the crock pot including the dried beans and let the entire recipe cook for 6 hours. I would use 1 1/2 cups of dried beans for the recipe with 5 cups of water. This will give a wonderful flavor as well, just don’t add the salt until the end of the cooking time as salt can prevent the beans from completely softening during the cooking process. You can also double this recipe easily and have several meals prepared for your week.
BLACK BEAN & CORN SOUP
4 Cups cooked Black Beans with Liquids or 2 cups canned beans
2 cups frozen Organic Corn or fresh if you have
3 stalks or 1 cup celery chopped finely
1 medium or 1 cup Onion chopped finely
2 Tsp. ground Cumin
2 1/2 Tsp. Sea Salt
1/2 Tsp. Black Pepper
1 handful fresh Cilantro chopped
Juice of 1 fresh Lime
2-4 cups filtered water as needed
1 tsp Coconut Oil
Taste and adjust seasonings. If the soup is too thick add water as needed. I like my soups on the denser side!
CASHEW SOUR CREAM
1 cup Cashews, soaked 2+ hours (this is optional – I don’t often soak mine and the recipe is still smooth)
2 caps probiotics (optional also but a nice addition as it can help develop the sour flavor as it sits longer)
1 Tsp. light Miso Paste
1/2 Tsp. Sea Salt
3 Tbsp. fresh Lemon Juice
3/4 cup filtered water
Using a high speed blender pulverize until completely smooth. Use immediately or refrigerate. As this cream sits and cools in the refrigerator it will thicken.