This soup comes together quickly & is awesome served over rice, topped with Pico de gallo, diced avocados, tortilla chips, sour cream & cheese (optional).2.5 quarts boiling water
*2 cups cooked black beans
*1.5 cups cooked white beans
1 quart canned tomatoes (if home canned tomatoes are not available, add an additional 2 Tbsp. Lemon juice, & 1 Tbsp. sweetener such as maple syrup or sugar of your choice for taste as needed)
1/3 c. chopped leeks or onions
5 garlic cloves, diced or crushed
1 Tbsp. cumin powder
1/2 tsp. cayenne pepper (to taste)
1/8 tsp. cinnamon
1/2 cup coconut milk
1/4 cup diced fresh cilantro
1/2 tsp crushed coriander seeds (to taste)
1.5 Tbsp. white miso
1/2 cup Maseca corn tortilla flour
Salt & black pepper to taste
Cooked Jasmine Rice
Pico de Gallo
Baked corn tortillas broken into pieces
Grated Cheese & sour cream (optional)
Add water to large pan & heat to boiling. While water heats, blend tomatoes until smooth. Add tomatoes to water, then add beans, leeks, garlic & spices. Stir to mix.
Scoop several Tbsp. of liquid into a small bowl, then add miso & mix until smooth. Add this mixture back into the large pan & stir.
Place Maseca flour into the small bowl. Add cool water, mixing until it is a thin paste, (similar to the viscosity of honey), adding water as needed. Once smooth, add a small amount of the tomato liquid mixture (1/2-1 cup) to the Maseca & stir until smooth. Once mixed, add back to the large pan & stir to combine. This will thicken the soup slightly.
Add coconut milk & cilantro, & season to taste.
To serve, place a serving of rice in the bottom of a bowl, add soup & garnish with Pico de gallo, diced avocados, tortilla chips, sour cream & cheese as desired.
*I pressure cooker or slow cool beans & freeze them in 2 cup quantities.
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com