[[ recipeID=recipe-9l70rh8ly, title=Miso Black Bean Soup ]]

Miso Black Bean Soup

Name: Miso Black Bean Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 cups
Cuisine: southwestern, mexican, texmex
Ingredients: 1 cup Onion (chopped); 1.5 tablespoons Chopped Garlic; 3.5 tablespoons Olive Oil; 5.5 cups Black Beans (canned); 3.5 cups Corn Kernals; 0.333 cup Yellow Bell Pepper (chopped); 0.333 cup Red Bell Pepper (chopped); 0.333 cup Green Bell Pepper (chopped); 2.333 tablespoons Chili Powder; 1.333 teaspoons Ground Cumin; 0.333 cup Chickpea Miso; 3.333 cups Tempeh Broth (for a soy-free option try dashi broth or filtered water)

PLANT-BASED | GLUTEN FREE | DAIRY FREE | SOY FREE OPTION

The addition of our soy-free Miso Master Organic Chickpea Miso to this Miso Black Bean Soup makes this soup super savory, taking the flavor up a notch.

Check out Our Guide on How to Use Miso Paste to learn more about using miso paste. If you love miso soup, we have More Miso Soup Recipes for you!

Servings: 6 cups

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins

Ingredients

Instructions

Ingredients

1 cup Onion (chopped)
1 ½ tablespoons Chopped Garlic
3 ½ tablespoons Olive Oil
5 ½ cups Black Beans (canned)
3 ½ cups Corn Kernals
⅓ cup Yellow Bell Pepper (chopped)
⅓ cup Red Bell Pepper (chopped)
⅓ cup Green Bell Pepper (chopped)
2 ⅓ tablespoons Chili Powder
1 ⅓ teaspoons Ground Cumin
⅓ cup Chickpea Miso
3 ⅓ cups Tempeh Broth (for a soy-free option try dashi broth or filtered water)

Instructions

Sauté onions and garlic in olive oil until tender. Add beans, corn, peppers, and spices. Stir and cook over medium heat for 10 minutes.
Mix miso with a small amount of water until creamy and add to beans.
Simmer until heated thoroughly.